This one didn’t even get a garnish, but time was of the essence and the sauce made up for the lack of elegance. Good wild salmon, with a celtic salt/pepper/cinnamon/sesame mix, seared up nicely while a halved kabocha got nice and soft and caramelized in the oven and a pot of brown rice bubbled away. I added only oil, lemon, and salt to the squash purée, since it was so sweet already, and made a pan sauce with blood orange, soy sauce, wine, honey, and a shake more cinnamon. Very basic, but a 1998 Pommard “Les Grands Epenots” by Vincent Girardin kind of took it to another level.
