My folks, being the good lapsed Catholics that they are, insist on a few Catholic traditions during Christmas time, in order to make themselves feel better about the aforementioned lapses...

Case in point, the rule of "no meat on Christmas Eve". This usually means fish of some kind, and since Mom will only tolerate salmon, and then only in small quantities, we had salmon for dinner last night.

But we didn't eat it all. Not even close.

I have two beautiful fillets, maybe 5 lbs total, that need to be eaten. I already broiled yesterday's batch with garlic butter, parsley and lemon juice, so now I need an alternative method.

Any ideas for a good preparation/presentation of fresh salmon? My brain is too rotted by last night's wine and vodka to think straight...

If you have any fresh dill, I mix it with mayonnaise, spread it on the fillets and broil them that way. Simple and good. I suppose dried dill would work too.

Lapsed Catholics aren't supposed to eat meat last night? Mrs BamaVol didn't tell me.

If you want a different flavor profile altogether, marinate it in some dijon mustard, a little balsamic vinegar, and some maple syrup. Then broil. This will give you some nice flavors, without having to explain a more complicated recipe.

Sadly, no dill here, and ALL the stores in town are closed, so there's no dill to be had.

And to answer your question...: lapsed Catholics can do whatever they want... (someday, I want to do Christmas at a strip joint - it's on my bucket list). It's REAL Catholics who are supposed to not eat meat on xmas eve, or any Friday. My folks eat meat on Fridays, but make the annual (irritating) concession to their Catholic roots by avoiding meat or fowl on the day before Christmas.

I like you suggestion. Dijon marinade it is! Thanks! ^

If you have any pineapple juice on hand marinate it in that and soy sauce for a few hours. Make sure you don't marinate it over six hours or it will become rubbery.

Hmmm... pineapple... I might do two marinades!

saute it in one can of coconut milk and about 5 mL green curry.

Sounds good: this does not help now, but dill is very easy to grow in the summer, and freezes well. Definitely worth remembering.

2 table spoons of soy sauce
1 teaspoon of saesame oil
1 teaspoon of sugar
1 teaspoon of minced ginger
1 teaspoon of minced garlic
pinch of garlic powder
pinch of red pepper flakes
pinch of black pepper
pinch of salt

Spread it over the salmon to marinate for few hours in the fridge.
Bake or pan fry... up to you.

+ Poach in a court bullion and then break it up into a green salad with a nice vinaigrette.
+ Cut in pieces then sear each of them. Wrap each piece in puff pastry that has some cooked rice underneath and sauteed veggies on top before you seal each of them shut. Bake them for 15-20 mins and you have "salmon wellington"
+ Make your own Salmon Gravlax by creating your own mix of sugar/salt/spcie/alcohol to "pickle" your fish. Gravlax
+ If you have a dehydrator, you can make your own Salmon jerky.

this thread has given me some great ideas..^

how about slow cooking it?
cut it into 6-6,5 oz pieces. season it to your liking, but salt afterwards.
heat up oil in a skillet, make it really hot and let the steaks sear for max a minute on each side.
then put them into a preheated oven with 200 degrees fahrenheit and slow cook them for 20mins. Make sure that the roasting tray also got preheated.

soy sauce, lime juice and zest, scallions, and red pepper flake.

wrap in foil and throw it on the grill

How is the salmon jerky?

Ingredients sound good.

But what's the point of using the grill if you're just wrapping it in foil? Sounds like you can just throw it in the oven for the same result.