Last night's simple meal for the end of the final travel week for spring: miso-glazed wild-caught Atlantic salmon with pearl couscous and fresh steamed broccoli.
Miso Glaze from "Miso-Glazed Salmon Steaks," in Bon Appétit, May 2011, p. 58.
Couscous recipe based partially on "Toasted Israeli Couscous with Pine Nuts and Parsley, from Bon Appétit, December 2004.
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