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If you’re in the mood for an Asian-style fish dish accented with an in-season vegetable, you’re in luck — that’s exactly what I’ve prepared for today. The fish is salmon fillets that I put in a pan, simply seasoned and roasted.

You could call it meatball therapy, but I enjoy everything about making them.

I recently bought some wonderfully fresh, well-priced sa¹ú¼Ê´«Ã½ rockfish fillets from my neighbourhood seafood store and on the way home contemplated how to prepare them.

Scan the menus of Chinese restaurants in sa¹ú¼Ê´«Ã½, from small towns to big cities, and on many of them you’ll see egg foo yung. Some describe it as an American-Chinese hybrid.

Over the years, I’ve learned that an ordinary-tasting chicken breast can be transformed into something quite gourmet if you prepare it with a bold and balanced mix of ingredients. And that’s exactly what happened when I cooked up today’s recipe.

I you have leftover baked ham from Easter dinner, an always-popular way to use some of it up the next day or two is in sandwich. They can be pretty simple, ham, lettuce, mustard and not much else, or more fanciful, even in their name.

A reader, Cynthia, suggested I do a column on reducing baking recipes.

Fresh sa¹ú¼Ê´«Ã½ halibut is in season and for today’s column I used fillets of that fish to create an appealing Mediterranean-style dinner for two. Cooking the fish was easy.

When deciding what to cook for this column, I checked the forecast and rain was predicted. A good reason to stay inside and prepare comfort food, I thought, so I headed to my kitchen and made goulash.

For those who’ve followed my column over the years, you’ll know one of my favourite ways to prepare fish is to wrap it in phyllo.