Ever since I got that special pepper from Penzeys, I’ve been itching for ways to use it. I have plans to make a black pepper ice cream at some point. Tonight, though, was salmon. Really good, and we loved this salad also. No surprise, my love for all things quinoa is well documented.

• Marinated Salmon Seared in a Pepper Crust (Gourmet, June 1992)
• Quinoa with Grilled Zuchhini, Garbanzo Beans & Cumin (Bon Appétit, August 2008)