Just a note – I made salmon the other night and used a new method…and it ROCKED.   Thought I would share.

Take a salmon fillet, give it a little salt and pepper.

Squeeze some lemon juice into a freezer safe storage bag.  Place salmon fillet in said bag.  Squeeze out the air and close the bag.

In a deep pan (does not need to be too deep – but should hold about 3 inches of water) bring water to a simmer.  Place bag into simmering water and allow to cook for 10 minutes.

Remove bag from pan, then remove salmon from bag.  Enjoy delicious easily cooked healthy salmon.  Lemon is not necessary, but tasty.  You can use other elements of flavor in the bag if you like (dill, maybe garlic).

Added benefit – my apartment did not wreak of sautéed salmon stench (hazard of living in NYC without a hood over the stove).

I served this with over spinach couscous with a tomato caper sauce (in a bowl, combine: a handful of halved grape or cherry tomatoes, a couple tablespoons of capers, some salt pepper and olive oil, maybe parsley and basil if you want)…dumped that in a warm pan for 1 minute to heat through and poured it over the couscous and salmon.  Fit for a king, if I do say so myself.