With its rich flavor, beautiful red-orange flesh, and high levels of beneficial omega-3 fatty acids, salmon's popularity just keeps on growing. Wild-caught salmon is the best-tasting and most environmentally friendly choice. However, wild salmon is also the most expensive; farmed Atlantic salmon raised in tanks (as opposed to open pens) are a good alternative.
A crisp, sweet salad of spring onions, fennel, cilantro, and pea shoots provides a refreshing counterpoint to the rich, roasted fillet of wild salmon and tart tomatoes.
Chef Emeril Lagasse's colorful summer relish -- combining fresh corn, tomatoes, red onion, parsley, and diced avocado with a little lemon juice and olive oil -- is a deliciously fresh accompaniment to grilled salmon fillets.
Serve grilled salmon steaks and asparagus with a sweet and tangy sauce made from Dijon mustard, sugar, and white-wine vinegar. Use leftover asparagus as a side dish for your next dinner; the vegetable will keep in the refrigerator for up to two days.