This meal ended up as kind of a variation on the tuna/striped bass meal from last week, but it was all wild salmon. Another Nobu-style sashimi, this time with lime juice and zest, and black pepper added to finish. The rest of the fish got the simple pan treatment after a sprinkle of salt, pepper, and cinnamon. I steamed broccoli and cauliflower and brown rice was going in the cooker. For the sauce this time, a slight variation, with white wine, lemon juice, mustard, capers, and a drop of agave syrup. We finally finished the second half of the Banneret, which had been in an airtight decanter. Still nice, but without the oomph in the middle that a great Châteauneuf should have after being open for a while.
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