Tonight, was my interpretation of a favorite local restaurant's salmon dish.
The fish was coated with a mix of sliced almonds and bread crumbs, then cooked in a cast iron skillet on the stove until the almonds began to brown. I finished it in the oven while I heated the juice of a lemon, capers, and more almonds in a few tablespoons of butter on the stove. Poured it over the fish and voila!
Wine was a 2004 Fevre Chablis Valmur. Fresh and energetic on the nose and palate. Elegant with minerality and citrus and a persistent finish. The lemon sauce on the fish further accentuated the lemony notes in the wine, making it an ideal match. It was better than any wine I could have had at this restaurant that does not allow byo.