MY last girlfriend could not cook to save her life, and she had two kids to take care of, so I wrote a cookbook for her with all the recipes being easy to get the ingredients, easy to make in under 20 minutes, and reasonably healthy. While the book is many many pages long, here is one of my favourites to make:
Thai Salmon
+Requirements-
One salmon (fresh, though not living. If living, exchange for one not living. Skinned is preferred)
Blackstrap molasses
Dijon mustard
Basil, chopped, diced, or whole
Cooking wine
Melted butter
Worcestershire sauce
Soaking pan, large enough for (non living, but skinned) salmon.
+Preparation-
You'll note there are no exact measurements either here, or in any of the other recipes. This is because a true chef (and let's face it, you are a true chef, otherwise you wouldn't be asking for my Intergalactically famous recipes) can vary the amounts needed, as opposed to slavishly following a cookbook. And because I make this up as I went along. But every recipe has been tested on kings, queens, knights, presidents and visiting dignitaries. And none have died yet. Therefore my methods are sound...
Start by mixing into the soaking pan, the blackstrap molasses (1/4 cup will do for a large scale salmon), a heaping teaspoon of Dijon mustard (plain mustard will do in a pinch, but is more coarse and therefore less is needed), a generous dash of cooking wine (it will evaporate during cooking, so don' be worried if you use too much), and some melted butter (1/4 stick will do fine for a large salmon.) Add to this the Worcestershire sauce (1/8 cup) and blend by hand.
Place salmon on top, and using a cooking brush (or other implement of basting) paint the salmon with the mix. Cover dish and let stand. The longer you let it stand, the stronger the taste. But anywhere from 15 minutes to 1 hour is acceptable.
+Cooking-
Cooking fish, especially red fish (salmon, tuna, mako, shark in general) can be difficult because the outsides cook much faster than the insides, and one can end up with very dry fish if cooked improperly.
The secret here is to cut the salmon into small squares (something on the order of 5 inches will do) and place over medium heat. This will allow the fish to cook completely, without drying it out. If you are unsure as to the proper cooking procedure, the extra sauce in the pan should just start to simmer, and not to boil. This is the correct temperature.
So, to start, take the entire contents of the soaking pan (non-living salmon, and mixing sauce) and place into the frying pan, placed at medium (or lower) heat. While the fish is cooking, continue to baste with the sauce the salmon is in.
Every two minutes, flip the salmon and allow the other side to cook. Cooked salmon will go from red to pink when done and will fall apart easily. Overcooked salmon will go from pink to white, and become tough to cut, as well as very dry. This is to be avoided.
After each salmon square has been flipped twice, cut into the squares to determine if done. entire square should be pink. If the edges are white that is of no matter, just not the center.
Remove from heat and serve to hungry offspring.
+Approximate cooking time- No more than 10 minutes.
+Best served with- Rice, or fresh salad vegetables garnished with Italian dressing.