Tonight’s dinner was Coho Salmon filets pan-grilled in Tahitian Lime Olive Oil and seasoned with onion powder, key-lime pepper, and tarragon; and finished with a little lime juice. Veggie was cauliflower boiled in water seasoned with fish sauce, onion powder, and caraway. Wine was a 2002 Marquis d’Angervile 1er Cru Volnay ‘Champans’ - bright clear ruby in color, darkening a little with time; rich nose and flavors of spicy cherries and currants; muted mid-palate with fruit, some tannins, and ok acidity; opening to a long dark fruit finish. It was a good combination with the salmon, which was neither as fatty or as richly flavored as the last Coho we had, but still with good flavor. The salmon and cauliflower also made a good combination.