We went salmon fishing over the summer and froze individual portions, so we've been enjoying wild salmon over the winter. Tonight I started the salmon on the stove until a crust formed and then finished it in the oven, and served it with spinach, roasted potatoes and carrots, and pickled onions. I tossed the veggies with a vinaigrette made with chardonnay that was reduced to about 10% of its volume (brown and syrupy), olive oil, meyer lemon juice, minced shallots, dijon mustard, and a bit of sugar. Kind of random, but it was pretty tasty.