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My hubby makes a mean salmon steak at the grill, but he leaves all the sides up to me. I love to grill and roast vegetables. I also experiment with baking instead of frying some things, like onion rings. I even make biscuits with coconut oil these days.

There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.

One of the Sunday newspapers asked me to make my favorite dish, and they photographed me holding it in the kitchen. It was roasted salmon with roasted vegetables. That's not cooking; that's putting things in a pan. It looked quite nice, but I'm not saying it was good.

Grilled salmon and brown pasta works for me every time.

I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.

I eat very well. I cook for my family every night. We eat a variety of things, including chicken, fish, pork, lentils, all veggies, pastas, and salads. You name it, we eat it - except salmon, which I find disgusting. Sorry, salmon.

Dinner for me is usually some version of chicken or fish - I love salmon - with grilled vegetables and salad.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.

You ain't supposed to get salmon when they're swimming upstream to spawn. But if you're hungry, you do.

I love sashimi, mainly tuna sashimi. I will buy six pieces or so a day and just snack on them. Sometimes I wrap them up in my mini seaweed sheets.