Saturday 21 January
We had bought a side of skin-on Norwegian salmon, and we used the first half of it in this Madhur Jaffrey recipe. It is terrific, and it sure ain't your usual salmon. We had to have rice as well, just to soak up the creamy, spicy sauce.
The wine stood up to the spice very well: it was Ipsis Blanc Flor, from Tarragona, with the sweet complexity of a gewurtztraminer. We love Tarragona.
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