I somewhat dipped my toe into civilization this week. By somewhat, I mean I went next door to Kelly’s for the first time since New Years. That’s a long spell for us and we snacked on cheese, crackers and lamented on how long and isolating January on the east coast can feel. But, by the end of the conversation, we both felt lighter. The sun now sets just after 5 pm - an end in sight!
Chad got home from tennis early, so I invited Kelly next door to have dinner with us as I recipe tested this very recipe. We stayed up much later than we should have, but it was so nice to socialize again. For the record, Kelly gave this recipe two thumbs up and you will too.
As part of a newsletter swap with my friend Alexis earlier this week, I shared this salmon with her subscribers, so how could I not share it with you all? The answer is I couldn’t!
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When developing recipes, I sometimes start visually and work my way back, which is how this came to be. I wanted brothy soba noodles, but not a soup and I didn’t want to poach the salmon, I wanted to roast it slathered in miso and mirin. And so, I did.