Harris Teeter at Morrocroft had two varieties salmon in their seafood case this week. But the Irish farm-raised salmon paled – literally - in comparison to the stunning vividly deep coral wild Alaskan Coho Salmon ($9.99 per pound) filets. I had to have this salmon. The paramount preparation of this fine seafood is to leave it alone. Forget sauces or imprisoning with a crust. No dusting, just fish. I planked the salmon on an Alder board I acquired in Seattle, then rubbed the filet with Spanish extra virgin olive oil, organic unsalted butter, Murray River salt (a rustic speckled pink salt from Australia), freshly ground black pepper, spritzed the salmon with a lemon, and then cooked it medium rare. Alder, the wood the First Peoples of the northwest used to cook salmon, imbues a mild smokiness into this delicate sweet fish with sensational results.