After winter's heavy stews and braises, we crave fresh, tart flavors and gentle textures. Bright lemon, briny capers, clean herbs, and tender salmon awaken the palate as we set our sails towards springtime. This week, turn forward the clocks and open the windows for some March breezes. Snack on lemon and coriander marinated olives while you set the table for a simple dinner of poached salmon dressed with a creamy egg-caper sauce, served with a zesty, herb-rich bulgur tabbouleh. An aromatic white wine, like the Sicilian Tasca d'Almerita Regaleali Bianco is a perfect companion, with a stunningly simple French lemon tart as a sweet end note.