Last Tuesday night was a chance to bring salmon to the dinner table yet again, but I mixed up the usual approach and brought back a miso-mirin glaze that first was tried here back in 2011. I put the slabs onto a soaked cedar plank and grilled them this time, as part of my revolutionary shenanigans. I hadn't applied this glaze to salmon in almost exactly four years, in spite of how tasty it is. But I also confess it's not quite as good as just doing a good salmon spice rub and tossing the fillets into the oven to roast. The ever-dependable side of roasted broccoli was just as right as rain, though.
Miso Glaze from "Miso-Glazed Salmon Steaks," in Bon Appétit, May 2011, p. 58.
No comments:
Post a Comment