Janet Wilder wrote:
>
> Side of wild-caught sockeye salmon painted with maple/ginger glaze,
> topped by thinly sliced lemon and baked. Sauteed asparagus and Israeli
> cous cous with sauteed mushrooms, onions, garlic and red bell peppers
> seasoned with salt, pepper and a dash of Cholula sauce.
>
> Making salmon salad with sweet onion and celery for lunch out of the
> leftover salmon.

Yes! All that sounds very good, Janet! :-D

G.