There’s nothing quite like having a fridge full of goodies to inspire well-rounded meals. This time it was wild Alaskan salmon and a variety of roots and greens that got me going. I broiled the salmon with herbs, 5-spice, and sesame seeds on top. A cubed turnip caramelized and softened with half an onion in olive oil, collards softened a bit with garlic, and I made a salsa with fresh orange juice, cherry tomatoes, avocado, cider vinegar, and togarashi. Mashed sweet potatoes on the side. Happy happy.
