Grilled Salmon with Leeks and Fiddleheads

Take a filet of salmon with the skin on, brush with olive oil, sprinkle surface lightly with oregano, sage, pepper, salt and fennel seed. On a non-stick or oiled grill, cook over medium flame for five minutes per side taking care not to poke at the fish out of curiosity. Salt and serve with poached leeks and steamed fiddleheads.

In the movie salmon was served with a 1988 Meursault-Charmes which, depending on the producer, could now set you back $200. Things changed a lot from the time I wrote the book to when the picture was released and, hey, it is a movie. I would suggest, that if it's Tuesday at home, you serve the salmon with a clean, bright white wine, some sort of Maconnais or a not-too-oaky new world Chardonnay or a decent, not too expensive, Pinot Noir from anywhere.