Lime paste had been my previous enemy, and now we were on the hunt for miso paste. When we had gone to get the ingredients for this dish, I was sure HEB would have the miso paste since miso seemed to be much more common as well as the store having at least five dehydrated types of miso soup one could make for dinner.
Nope. Not the case. No miso paste, let alone the white miso paste that I needed. For two seconds, the horror of lime paste played into my mind. Eddie suggested 99 Ranch Market down the street, the Asian wonderland of grocery stores.
99 Ranch saved our dinner, but if I were to make another dish with some sort of paste again, I might just hold off.
This dish was really easy to make, as well as really quick. The glaze broiled into the salmon was thick and delicious. I didn’t realize it until I was in the kitchen, preparing the glaze, that I was out of rice vinegar. I replaced it with 1 tsp of sherry vinegar, and 1 tsp of apple cider vinegar instead. The dish came out wonderful.