Salmon filet, finger-brushed with olive oil, sprinkled with salt and freshly ground black pepper, baked in steel at 425 degrees for 10-20 minutes (as called for by size)
Squeeze with 3 sections of Minneola Tangelo that were left sitting on the counter all day and also on the table the whole day before, and drizzle with drippings from the pan
Serve with cauliflower florets, steamed or briefly blanched, placed head down on in the juices
Accompanied by a glass of Picpoul de Pinet
Followed by a small chunk of Sartori Bellavitano Gold and two spears of pickled asparagus
...is good enough for me!
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