Hey everyone i have some salmon, and well my partner doesnt eat it but i do, and so i have a piece i'd like to make for myself. any idea's on how to cook it? with enough time in between to make my partners dinner?

Elegantly simple, roasted salmon topped with juicy salsa makes a perfect dish. This is a technique for cooking fish that chefs often use. Searing the surface, then finishing the fish in a hot oven gives it good color and keeps it succulent. Just remember that the pan will be very hot when it comes out of the oven--and make sure that it doesn?t have a rubber or plastic handle.

1 tsp canola, grapeseed, or olive oil Salt and freshly ground black pepper

1 1/2 lb salmon fillet with skin, cut in 4 pieces Fresh Garden Salsa (see below)

1. Preheat the oven to 425 degrees F. Season each piece of fish with a pinch of salt and a few grinds of black pepper.

2. Heat the oil in an ovenproof medium skillet. When a drop of water dances on the surface of the pan, add the pieces of fish skin side up. Cook until they are seared and have a golden crust, 3 minutes. Using tongs, turn the fish skin side down. Slip the skillet into the oven and roast until the fish is pearlescent in the center, 8 minutes for a 1"-thick fillet. Transfer the salmon to a serving platter or individual plates. Add 1/2 cup of the salsa to each plate and serve.

Makes 4 Servings

Per Serving: 228 calories, 15 g fat, 3 g saturated fat, 23 g protein, 0 g carbohydrates, 0 g fiber

Fresh Garden Salsa

1 sm zucchini squash 1 sm yellow squash 4 med plum tomatoes, seeded and chopped (about 11/2 c) 1 sm roasted red bell pepper, seeded and finely chopped 1 roasted poblano chile pepper, seeded and chopped (see below)

1 sm red onion, finely chopped 1 Tbsp chopped fresh oregano, or 1 tsp dried Juice of 1/2 lime Salt and freshly ground black pepper

1. Dice the zucchini and squash into uniform pieces by cutting off the bottom and standing each up on a cutting board. Vertically slice off a strip about 3/8" thick by about 3/4" wide. Rotate the vegetable and cut off 3 more strips. Cut each strip lengthwise into3/8"-wide strips. Stack these strips and cut them crosswise into 3/8" cubes. Transfer them to a bowl and combine with the tomatoes, bell and poblano peppers, and onion.

2. Mix in the oregano and lime juice. Season to taste with salt and black pepper. Let the salsa sit 15 minutes before serving to allow the flavors to meld.

Roasting a Poblano Chile
Use tongs to hold it over an open flame. Keep turning the pepper until the skin is blistered and charred all over, about 6 minutes. Place the pepper in a small bowl, cover with plastic wrap, and set it aside to steam for 15 minutes. Slip off the thin peel. If not wearing plastic gloves, wash your hands immediately, scrubbing well under the nails. Slit the pepper lengthwise. Be sure to remove the stringy ribs as well as the seeds.

Makes 2 cups

Per Serving: (1 Tbsp): 6 calories, 0 g fat, 0 g saturated fat, 0 g protein, 1 g carbohydrates, 0 g fiber
*
- SOOOOOO GOOD!

The trick in making yummy salmon is first to buy it fresh. Frozen just doesn't do it justice.* Also, try to buy Atlantic, not farm raised, as it is healthier.* Salmon has so much natural flavor and moisture that if you really want to keep it simple, just spray a little olive oil Pam in a baking dish, rinse and pat dry your salmon, add a little pepper, if you like (some also like a squeeze of lemon, I don't) cover with foil and pop it in a 350 oven for about a half hour. Really, it's yummy made simply like this and doesn't require any effort or time, freeing you up for other things.