If you want to serve salmon that will really grab their attention, I think this one will work - and it's so-o-o-o easy.

1 large salmon steak, about 2 lb
2 Tbsp sesame seeds
e.v. olive oil for sauteing
1 tsp wasabi powder (no more than this, pleae)
1 tsp water
1 Tbsp whipping cream
Salt to taste
cilantro (for garnish)

Saute salmon in oil on both sides, in a skillet, until it flakes.

Meanwhile, mix wasabi powder, sesame seeds and water to a paste-like consistency; let stand until the salmon isdone, then stir in the cream and season to taste with salt.

Plate, top with the wasabi sauce, garnish with cilantro sprig and serve.

No, I didn't mean "Simple Simon" patties. But, if the recipe sounds good to you, just tell the cooker, "Simple Simon says, make some Simple Salmon Patties tonight"...and don't forget, "please".

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1 can (15-oz) salmon, undrained and flaked
1 slice of toasted bread, torn fine
2 Tbsp scallion, finely chopped
1 garlic clove, minced
1 tsp dried dill or 1 Tbsp fresh
1 Tbsp flour
1 egg
1/2 tsp sweet paprika
1 tsp salt & a couple grinds of black peppercorns
3 Tbsp vegetable oil

Heat oil over medium heat in a large skillet.

In a large bowl, gently mix everything else together, form into 8 patties; each about 1/2 inch thick.

Cook the patties until nicely browned on both sides, about 3-4 minutes per side.

This is a great way to use one or two pieces of left-over salmon to create a very Italian-style pasta dish. Of course, if you're making one of my recipes there won't be any left-overs, so you might use canned salmon.

1 lb spaghetti pasta
4 slices thick bacon
4 egg yolks
1/2 cup heavy cream or evaporated milk
Salt and pepper to taste
1 Tbsp olive oil
1-2 cooked salmon fillets, broken into pieces
2 cups frozen baby peas, thawed and drained
1/3 cup grated Parmesan cheese

Bring a large pot of water to a boil and cook spaghetti as directed on package.

Meanwhile, cook bacon in large skillet until crisp. Drain on paper towels and crumble; set aside.

While bacon cooks, beat together egg yolks with cream; season with salt and pepper. Set aside.

In large saucepan, heat olive oil over low heat and add peas, salmon, and cooked bacon; gently heat. Shake pan from time to time to prevent sticking.

When spaghetti is done, drain well and add to pot with salmon, but don't stir! Immediately pour on the egg mixture, turn heat to medium, and, with tongs, gently lift and turn the pasta, egg mixture, salmon, peas, and bacon. The egg will cook on contact with hot pasta.

Sprinkle with the cheese and toss gently. Serve immediately.

This is a gentle sauce that really allows the salmon’s mild flavor to come through. That’s why you may want to spend a little more for the wild-caught Alaskan variety, even if you're not a Sarah Palin fan.

2 Tbsp extra-virgin olive oil
2 medium shallots, very finely chopped
2 & 1/4 cups dry white wine
1 stick (1/4 lb) cold unsalted butter, cut into Tbsp-size chunks
Salt and freshly ground pepper
2 cups water
Four 6- to 7-oz skinless salmon fillets
2 cups shredded romaine lettuce

In a small skillet, heat the olive oil. Add the shallots and cook over low heat until softened, about 4 minutes.

Add 1 & 3/4 cups of the wine and boil over high heat until reduced to 2 tablespoons, about 7 minutes. Reduce the heat to moderate. Remove the skillet from the heat and whisk in the butter, 1 tablespoon at a time, occasionally moving the pan back to the burner to keep the sauce very warm. Stir in the capers and season with salt and pepper.

In a large skillet, combine the water with the remaining 1/.2 cup of wine and bring to a boil. Season the salmon fillets with salt and pepper and add them to the skillet. Simmer very gently over low heat, turning once, until just cooked through, about 4 minutes per side.

When the salmon is almost done, gently reheat the butter sauce over moderate heat, whisking constantly just until hot; not boiling.

Spread the shredded lettuce on plates. Using a slotted spatula, remove the salmon fillets from the skillet and gently pat them dry with a paper towel, then place them on the lettuce. Pour the caper-butter sauce over them and serve.

So-o-o-o-o fast and easy! And if you think you need the “real thing”, rather than “canned salmon” for the healthy benefits, fuhgedaboutit, Nutrition is the same, convenience is greater and $$$ is lower.

1 (7.5 oz) can salmon
1 1/2 cup blanched asparagus pieces
3 Tbsp each lemon juice & chopped dill
2 1/2 Tbsp olive oil
2 Tbsp capers
2 tsp lemon zest
1/2 tsp each salt and pepper
4 cups cooked farfalle (bow-tie pasta)
1/3 cups shredded Parmesan

Boil water and cook farfalle about 7 or 8 minutes.

Meanwhile mix together everything but the pasta & Parmesan.

When it's done, stir in the farfalle and Parmesan. Done.

If you don’t choose to eat the salmon skin the easiest way to remove it is to simply peel it off when you flip the fillet during cooking. I wouldn’t mind it if all the scales were off but most stores seem to remove only about half of them.

2 tsp minced peeled fresh ginger
1 tsp curry powder
2 (6-oz) pieces center-cut salmon fillet with skin, patted dry
1 Tbsp olive oil
3 scallions, chopped

Stir together ginger and curry and season with salt and pepper. Pat this mixture onto skinned sides of salmon.

Heat oil in a nonstick skillet over moderate heat until hot but not smoking, then cook salmon, skin sides down, covered, 5 minutes.

Turn salmon over and cook, covered, until just cooked through, about 2 minutes more. Done.
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