A couple weeks ago, Plunge asked me for something he could make for ten people, that would be tasty-but-doable for that big a crowd. Here's what I came up with, changed a bit to feed two people instead of a rifle platoon:

Steve's Summer Salmon

You'll need:

Two salmon steaks
1 cup dry white whine
The juice of one lime
1 tablespoon prepared horseradish
1 tablespoon soy sauce
1 tablespoon or so peanut oil

Get the grill going.

De-bone the salmon steaks as best you can. You'll probably miss a few, but that's just part of the adventure of eating salmon steaks.

When the charcoal is burned down to hot coals (you are grilling over coals, right?) put a large-ish cast iron skillet on the grill. Let it heat up a few minutes, then pour in the peanut oil – just enough to coat the pan.

Put in the salmon. When the first side is seared (say, 15-30 seconds), pour in the white wine, the lime juice, the horseradish, and the soy sauce. Feel free to add more lime and/or horseradish for a heartier sauce.

Flip the salmon after five or six minutes, and grill for another three-to-five minutes. When the salmon is just barely cooked through (you can pull it apart a little with a fork to check) and just turning flaky, then remove from the grill.

Put a steak on each plate, pour on the sauce, and serve with a wedge of lime.

Side dishes? Try angel hair pasta with olive oil and crushed garlic, along with fresh green beans, lightly steamed and without butter.

Serve with a chilled Sauterne, or young Bordeaux.