Tonight I got Jim a beautiful filet mignon that I’ll just rub with garlic, brush with olive oil, and season with salt and pepper and pan-fry probably on the hard-to-clean ridged grill pan. I found a nice piece of Atlantic salmon, twice what I would normally eat but can always save some for lunch.
For the salmon I’ll either poach in the microwave in 1:3 soy sauce to water; a few slices of ginger and garlic cloves; lemon slices; and perhaps a bit of sesame oil and/or a pinch of red pepper flakes. I generally cook the marinade first for a few minutes, 4-5, then add salmon and start at 3 minutes at 50% power. You want to cook it through but not allow it to fall apart. Remember residual heat. I usually place a scant teaspoon of the cooking liquid over the filet on the plate.
Or I’ll cook the salmon in two papillotes, parchment paper packages sealed to keep in steam and flavor. I’ll season with salt and pepper, add a bit of lemon juice, then coat the tops with about 1/4 ” grainy mustard, then seal and cook in a high oven, at least 425 degrees, for about eight minutes. You can’t check on these mid-cooking so depending upon your oven you must gauge what your level of done-ness is. Note: this salmon can also be done on a grill. Just oil the skin side, place it on the grill and cover. If it is coated with mustard do not turn but let the grill/oven crisp the skin until the fish is cooked.
You could always do this in foil packets but practice it before you serve it to guests because it is lovely to serve a perfectly cooked and presented dish in a parchment paper package. Just make sure to follow with a bowl to take up the used paper, saving your guests as well as your dining table. If you’d like a lesson in folding parchment packages I’d be glad to provide one.
I’ll serve it with fresh corn on the cob, and cucumber salad (recipe on this site). Perhaps some leftover baked beans from yesterday, warmed.
The freshness and variety of summer produce is fantastic. Sometimes I find myself wanting to make a hearty stew and the weather just does not permit that, for a while anyway.
What are you making this evening? Dee
Cooking with Dee 
The reason for the “split decision” with beef for Jim and fish for me is that he can eat beef every day and is allergic to anything that swims. I miss my fish and shellfish so have to make two separate dinners for me to have it.