I find my share comes in handy most when a couple of herbs and a veggie or two can play supporting roles in a great dinner. Like tonight’s colorful meal. Wild sockeye salmon was on sale (again) at Whole Foods, so I picked out the pin bones of a skin-on slab, poured on a favorite oriental marinade (not unfamiliar to this blog,) and grilled it quickly under high heat on the Salamader. While the salmon was cooking, I sliced discs of a small purple cabbage and sauteed them over medium heat in olive oil with some crushed whole garlic cloves, adding a bunch of broccoli rabe. By the time the fish was done, so were the veggies. I pulled them off first to plate as a bed for the salmon, served whole. A quick salad came together around the spearmint and tarragon from the share. Flowers and leaves were tossed with spring mix lettuces, fennel in matchsticks, raw corn, and diced avocado. I dressed it lightly with extra virgin olive oil and a mix of cider and champagne vinegars, but seasoned generously with sea salt and freshly-cracked black pepper. Dinner was simple and served.