I did not have nearly enough salmon during my trip to Alaska this past summer, so I was pretty stoked to see that my wife, Keryn, had fished out a few fillets from Harris Teeter last night. She glazed them with extra virgin olive oil, honey, balsamic vinegar, soy sauce and dried basil before roasting them. Sides: roasted zucchini and yellow squash and a salad of micro greens, avocado, cucumber and naval oranges.
