Salmon again

Eastside Road, September 26, 2011—

I DON'T KNOW how long the coastal King Salmon season will last, but as long as we can get fresh wild line-caught salmon from our own waters, we'll keep eating it. Today Lindsey soaked a couple of fig leaves and wrapped the salmon steaks in them, first salting them. I built a small fire of grapevine cuttings and charcoal and grilled, first, some Nardini peppers; then the salmon.

Lindsey had sliced up some tomatoes and cooked some of Nancy Skall's delicious lima beans in a little butter; I made a vinaigrette — lemon juice this time, not vinegar. Afterward, Thompson Seedless grapes from the Farmers' Market, and another melon from my vegetable patch — that vine has given us half a dozen so far, all quite delicious.

Cheap Pinot grigio