Salmon all ways

Apart from overcooking or oversalting, there's nothing you can do to make a nice piece of salmon a bad dinner companion. But today's recipes go beyond acceptable - they will make that fish dish delish.
Each of these recipes serves four people, so the salmon fillets should be single-serving size.

Blackened Salmon
Serve these fantastic fillets with an aggressively flavoured salad or cole slaw, something with lots of herbs and citrus notes. So flavourful you won't miss the creamy sauce or calories, try this for a light supper when you're short of time but want something special on the table. The 5-spice powder adds a licorice note that I like, but you choose. The cooking technique will cut back a bit on the smoke in your kitchen, but by all means use a hot grill outdoors. Halibut is another great base for the intensely flavoured coating.
1 tsp. hot chili powder
1/2 tsp. each ground cumin, sweet paprika, salt and freshly ground black pepper
1/2 tsp. Chinese 5-spice powder (optional)
1/4 tsp. each dried oregano and thyme
4 salmon fillets
1 tbsp. each vegetable oil and melted butter
Combine chili, cumin, paprika, salt, pepper, 5-spice powder, oregano and thyme. Rub briskly all over salmon fillets; refrigerate at least 15 minutes. Combine oil and butter and dip each fillet in the mixture, turning to coat completely. Place in a hot frying pan - non-stick if you have one of those that can withstand high heat. Cook on one side until dark, then flip. Cook until other side has good colour and there is slight resistance when you press on the centre of the fillets. A little pink in the middle is fine, so please don't overcook.

Steamed Salmon with Tomatoes, Green Beans and Fresh Herbs
This recipe is more delicately flavoured and seems somehow lighter - perfect for Sunday lunch with company. Try it with different kinds of fish you like - cod and sole would be especially delicious.
2 tbsp. olive oil
2 cloves garlic, minced
1 tsp. each fresh thyme and tarragon leaves, finely chopped
1/2 tsp. each salt and freshly ground black pepper
2 small to medium tomatoes, seeded and chopped
1 cup frozen French-cut green beans, thawed or blanched fresh green beans
4 salmon fillets
2 tbsp. each chopped fresh basil and Italian flat-leaf parsley
Combine oil, garlic, thyme, tarragon, salt, pepper, tomatoes and green beans. Divide into four portions. Place half a portion on each of four generous sheets of foil. Top each with a salmon fillet then remaining half-portion of vegetable mixture. Seal the packages tightly and place on a baking sheet. Roast at 450 F for 20 minutes. Open packages carefully because they will be steaming hot. Sprinkle basil and parsley on top and serve right out of the foil.

Salmon Fillets on a Bed of Mushrooms
Big bold tastes complement each other in this great spring dish. It is beautiful to serve and eat but also easy to prepare. Choose a mixture of fresh mushrooms for a special treat.
3 cups sliced fresh mushrooms - any kind you like
3 tbsp. butter or margarine
2 cloves garlic, thinly sliced
1/2 tsp. each paprika, salt and freshly ground black pepper
pinch cayenne pepper
4 salmon fillets
juice from 1/2 a lemon
2 green onion, finely chopped
Fry mushrooms in butter until golden brown. Add garlic and cook just until fragrant. Don't cook away all the moisture, since you need it to steam the fish. Combine paprika, salt, pepper and cayenne and sprinkle on salmon, all sides. Lay salmon on mushrooms and add lemon juice to pan. Cover tightly and cook over medium-low heat for 15 minutes or until done to your taste. Remove salmon from pan and increase the heat to evaporate any remaining liquid. Serve salmon on mushrooms with green onion sprinkled on top.

Grilled, Broiled or Fried Salmonwith 3 Toppings
Barbecue, broil or fry four nice fillets or steaks and prepare one, two or all three of these toppings. Talk about a flavour buffet.
Balsamic Drizzle:
1/4 cup balsamic vinegar
1 tsp. each sugar and lemon juice
Bring vinegar, sugar and lemon juice to a boil in a small saucepan; reduce heat and simmer until reduced by at least half in volume and mixture is thick and syrupy. Drizzle a small amount - and I mean a small amount - over cooked salmon. Sprinkle lots of freshly ground black pepper on top and maybe a pinch of coarse salt.
Orange-Pineapple Salsa:
1 cup each diced pineapple and orange segments, well drained
2 green onions, chopped
1/2 red bell pepper, finely diced
1/4 cup chopped fresh cilantro
1 tbsp. lime juice
pinch each salt, pepper and cayenne pepper
Combine all ingredients and chill before serving; flavours get better with a little resting time.
Brown Sugar Glaze:
2 tbsp. brown sugar
1 tbsp. butter
2 tsp. honey
1 tbsp. each grainy or Dijon mustard and soy sauce
salt and pepper to taste
Combine brown sugar, butter and honey in a small pot and stir until melted and smooth. Whisk in mustard and soy sauce and add salt and pepper to taste. Brush a little on the fish as it is cooking or drizzle on just before serving, or both.

Cynthia Stone is a writer, editor and teacher in St. John's. Questions may be sent to her c/o The Telegram, P.O. Box 5970, St. John's, NL, A1C 5X7.