One of my co-workers out of our Seattle office went fishing in Alaska a few weeks back and caught around 50 lbs of Alaskan salmon. And wanted to know if anyone wanted any. Yes! It was filleted, flash-frozen and vacuum-packed, and he even hand-delivered it to me when he was in the San Jose office on business.

Tonight I used a simple marinade of soy, honey, rice vinegar, ginger, garlic and scallions and then we grilled the fillets. It’s excellent, kind of mild and really just how you want salmon to taste. Green beans from our farm share, and this fresh corn panna cotta made it a great summer meal.

• Grilled Alaskan Salmon
• Roasted Green Beans with Shallot and Garlic
• Corn Panna Cotta with Dulce de Leche (Bon Appetit, August 2010)