It's difficult to scale recipes back for one person, but when cooking fish, it's often easy to make a single serving. And with a skillet that can go from the stove to the broiler, it makes it even easier to create a full meal in one pan.

• Preheat broiler to high. Sprinkle the salmon lightly on each side with salt. Place a small skillet over medium-high heat. Once hot add the oil and place the fillet in the middle of the pan. Cook for 3 minutes on the first side and 2 minutes on the second side. Brush 1 tablespoon of the salsa on top. Place it in the oven about 4" from the flame for 30 seconds, just enough to caramelize the salsa. Place the fish on a plate and let it rest.

• Place the skillet over medium-high heat. Slice 2½" thick slices from the tube of polenta. Once the skillet is hot, add the oil and slide the 2 patties into the skillet. Don't touch them for 4 minutes. There should be enough crust on the bottom of the polenta to keep it together. Use a spatula to flip the polenta and cook for 5 minutes on the second side.

• Once the polenta is cooked, drain off excess oil. Place the salmon on top of the polenta, pour the remaining salsa on top of the salmon, and place the skillet back in the oven for 1 minute to warm the fish through. Serve it immediately with the lime wedge.

Pineapple Salsa

To make your own, finely chop 5 pineapple rings and place in a small skillet with 2 tablespoons of minced red onion, 2 teaspoons of minced red pepper, juice from one lime, and 2 teaspoons of chopped cilantro. Place over medium heat, salt lightly, and stir frequently for 15 minutes. The juices should evaporate and the onion and pepper should soften.