Fire up the rice cooker with rice and water and a wee bit of salt. Preheat the oven, with your marvelous cast-iron skillet inside, to 425 degrees. Put a hunk of lovely wild salmon caught by your friend Chris Beaudin (who promised to scope next season’s crews for a husband for yours truly) in a piece of tin foil with some leftover fennel fronds, a few rinsed salted capers, a splash of white wine and a little butter. Seal up the tinfoil. Snap the ends off some asparagus, and roll them around in some olive oil and sprinkle with salt.…