Salmon with Acorn Squash.

I bought an acorn squash, turns out, it was delicious. I peeled it, split it, and deseeded it (keep the seeds, wash them,) cubed it. Cubed some Yukon gold potatoes, and purple potatoes as well. Then I tossed the potatoes and squash in olive oil, some fresh grated turmeric root, salt, pepper and thyme. Roast them at 350 degrees for about 30 minutes. While the veggies are roasting, also roast some of the grated turmeric root and the squash seeds. Make a white pepper aioli for the salmon; mayo, olive oil, fresh and powdered garlic, and a nice sized helping of white pepper. Then in a food processor add the toasted seeds and turmeric and some breadcrumbs, blend until the seeds are the size of the breadcrumbs (you may have to comb some of the larger pieces of seed out.) Spread a thin layer of the aioli on the salmon and coat with the bread crumbs. Roast at 350 as well for 12-15 minutes. The rice I cook with a little bit of rice spice from a market in london, has curry type flavors that go well with the turmeric through out the dish. Mmm.