I have some frozen Whole Foods wild salmon in my freezer, so I'm going to do a favorite preparation purloined from Eric Ripert, of "Le Bernadin" fame. It's called "barely cooked" salmon, and it's still on his tasting menu today.
Obviously, I'm not going to be doing anything with snow morels or truffle butter. My accompaniments/side dish will be very plain because it's a weeknight, I'm in a hurry, and I'm not made of money.
The salmon itself though, via this method, is easy to cook properly and it's stupidly delicious. Link:
Recipes : Barely Cooked Salmon - Wine Magazine
Since the salmon is done on the stovetop and is supposed to be skinless (mine has skin), I will peel the skin off, let it sit in shoyu for a few minutes, cut it into rectangles, and broil it to make salmon-skin "crackers", which I lay on top of the finished fish. I'd throw Ikura (salmon roe) on top of the cracker if I had it, but I ran out on Tuesday, lol.
I'll do whatever the side dish is while the salmon is cooking and the skin is broiling. It's always something simple, usually just a green veg, either frozen or fresh, depending on what I've got. I've been on a green bean kick lately.
The whole dinner will be less than $10, for seriously good food (IMO, anyway).