Larry and I picked up some really nice wild salmon at the farmer’s market this morning, so I make it for him and Jay for dinner. They both loved it. Although the salmon has Asian ingredients in it, it isn’t so much that the entire meal needs to be Asian-themed.
The recipe for the salmon is also in the recent Cooking Light special issue, Simple Summer Suppers.

• Miso-Glazed Salmon (Cooking Light, November 2002)
• Crisp Herb-Roasted Fingerlings with Scallions (Food & Wine, April 2004, p. 127)
• Roasted Cauliflower

Wine: Sonnet 2003 York Mountain Kruse Vineyard Pinot Noir (Paso Robles, California). Love this wine. Perfect with salmon.