Roasted salmon returned to the University of Virginia dinner plates this past Sunday night, nicely spiced and perfectly cooked. Reason tempered my hand with the accompanying roasted herbed broccoli florets, leaving me certain there was not nearly enough to satisfy. With a 15-year-old late harvest Riesling, though, its age only slightly noticeable, one might argue that this household had a fine Sunday dinner on an early summertime evening.
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