I almost made the wasabi pea crust again for this salmon, but opted instead for cornmeal and spices (paprika, pink pepper, herbes de Provence, cinnamon.) Steamed kabocha squash made a super-creamy mash, and needed nothing but a little oil and salt, and then, still in the same pan, I browned shiitakes, then wilted spinach, each time with their own fresh smashed garlic clove. Last, another orange-based sauce: OJ, wine, tamari, agave syrup, pink pepper that reduced to a medium thickness and went with everything, just like the 2001 Domaine la Millière CDP which is still one of the best deals we’ve gotten in a while (thanks to Mary.)
