Loch Duart salmon fillets, cooking in coconut oil. Seasoning is equal parts cumin, sage, and hot smoked paprika. I’m expecting great things.

A couple of days ago Jackie braised some wild-caught venison, and today there was just a bit left that she included in some fried rice that she served as a side dish along with the wild-caught sockeye salmon that I cooked (cumin and zaatar as seasonings).
No pics, but trust me: A lovely and very wild main meal of the day.
If I were a bio-terrorist, I think my next project would be to engineer a fish flu, hoping to enormously build on the damage to the human food supply caused by bird flu. (I am a fiction writer, and neither a bio-terrorist nor a genetic engineer, so no worries. Plus, I rather like fish. Even as I type, Jackie is making salmon burgers.)
Sockeye salmon with the Great Salmon Rub from @Grovestone. Red onion and poblano pepper sauteed in olive oil. Extended Jam by @DESTIHLbrewery. Lovely wife @jackieLbrewer.

Bed of spring greens and spinach, carrot shreds, red onion, celery, just a few bites of apple, strip of bacon, smoked salmon, smoked gouda, generous handful of walnuts. Dressed with @PrimalKitchenCo Green Goddess dressing: All the protein and healthy fats.