I found two American West Coast wild salmon fillets today in the “fire sale eat now” price bin at a favorite store. I seared the skin side, then sauteed the gorgeous dark red side with a bit of salt, a twist of black pepper, and a generous sprinkling of dried lavender. Very, very good.

Sherry and Ron, beloved niece and nephew, had given us a fine Oregon pinot gris which went with the fish perfectly. The acids were a bit restrained but firm enough to handle the salmon, and its aftertaste remained long after the salmon sensation had disappeared. The King family figures this wine is extremely versatile. I agree.

I made brown rice aglio-olio, which managed to balance the olive and toasted sesame oils with both granulated and fresh-crushed garlic.

A melange of small chunks of green bell peppers, jarred roasted red peppers, scallions, red onion and black olive tapenade made an unusual but delicious healthy touch.