Still grillin'

A beautiful piece of salmon got the BBQ sauce treatment (I made a lot) and thrown on the grill with all the leftover polenta. We enjoyed it with the rest of the grilled veggies from last night. The salmon skin shielded the fish from the heat of the fire and crisped up perfectly, leaving the fish just cooked through; I saved the skin for something tomorrow and there's a bit of polenta left too. We had this yumminess with the first of the 2001 Domaine la Millière Châteauneuf that Mary delivered, which, though lacking the fat middle palate of a great wine, is mighty yummy and brilliant for the price.