Fresh wild salmon with ripe peaches

Fresh wild salmon with sweet peach slices, tomato and capers.

Fresh wild salmon and ripe peaches are perfect together, so I added the fruit to a Mark Bittman recipe I've tried once or twice before.

His recipe calls for 1 pound of sliced tomatoes with extra-virgin olive oil, 2 tablespoons each of capers and chopped red onion and 1 and a half pounds of fish fillets, with chopped parsley and lemon wedges as garnish.

I added crushed Aleppo pepper, fresh lime juice and chopped herbs from the garden. 

But this time, I skipped the herbs and added sweet slices of California peaches sprinkled with the mildly spicy pepper.

The wild sockeye salmon was $8.99 a pound at Costco Wholesale on Saturday.

Red onion, lime, tomato and California peach slices.

The fish and peach slices are ready for the oven.

I used a 400-degree roast/convection oven setting, and the thinner-than-usual fillets were cooked through in 12 to 14 minutes.

The dish is sweet, sour and mildly spicy all at the same time.

Unfortunately, the skin-on wild salmon fillets I bought at Costco Wholesale in Hackensack on Saturday were packed the day before, and they have tasted a little fishy.

This is the first time in years of buying fresh haddock, flounder, wild salmon and other fish at Costco that I encountered this off taste.

Later, I removed the skin from three remaining portions of salmon and the fishy taste has gone away.

World's best salad

Half & Half combines Organic Spring Mix with Baby Spinach.

Earthbound Farm's Organic Spring Mix is the best-tasting salad in the world, but it's even better when it is paired with Baby Spinach. 

Half & Half, as it is called, was $4.99 for a 1-pound container at Costco Wholesale in Hackensack.

Cooking ahead

Seasoned vegetables for bibimbap from H Mart in Little Ferry.

I prepared 2 cups of organic brown rice in an electric cooker.

When I was working and single, I would devote Sunday evenings to cooking five meals -- that night's dinner and four others to take to my night job on the copy desk of a daily newspaper.

I had takeout or dined out on the other nights of the week.

I tried that this past Sunday, using an electric rice cooker to prepare a meatless version of the Korean comfort dish called bibimbap that I've been eating for breakfast and dinner this week.

I skipped the labor-intensive part of bibimbap by buying seasoned vegetables from the Little Ferry H Mart for $6.49.

When the brown rice was ready, I added the vegetables and chopped cabbage kimchi, as well as sesame oil and two or three tablespoons of gochujang, a red-pepper paste, and mixed up everything.

Bibimbap with two organic eggs make for a filling breakfast.

The night before, I prepared wild salmon with ripe peaches and a large bunch of baby mustard greens, so I've been eating all three this week.

I washed the cut-up baby mustard greens, blanched them for a few minutes in boiling water with the cover on, drained the pot and added a little soy sauce and sesame oil.

Seedless watermelons were $4.99 at H Mart on Sunday, a savings of $2.