Two recipes featured on Ina Garten's cooking show are Asian grilled salmon and baked shrimp scampi. The scampi uses more ingredients but half the time of the salmon to cook.
To make Asian Grilled Salmon, brush a grilling rack with oil. Lay the salmon skin-side down on a cutting board and cut into four pieces. Whisk together 2 tablespoons Dijon mustard, 3 tablespoons soy sauce, 6 tablespoons olive oil and 1/2 teaspoon minced garlic. Drizzle half the marinade onto the salmon and let sit for 10 minutes. Place the salmon skin-side down on the hot grill, and grill for four to five minutes. Flip carefully and grill for another four to five minutes. Transfer the fish to a plate and spoon the rest of the marinade over top.
To make baked shrimp scampi, preheat the oven to 425 degrees Fahrenheit. Peel, devein and butterfly 2 pounds shrimp in the shell, leaving the tails on. Toss shrimp with 3 tablespoons olive oil, 2 tablespoons dry white wine, 2 teaspoons salt and 1 teaspoon pepper. In a separate bowl, mash 12 tablespoons unsoftened butter, 4 teaspoons minced garlic, 1/4 cup minced shallots, 3 tablespoons minced parsley leaves, 1 teaspoon minced rosemary leaves, 1/4 teaspoon red pepper flakes, 1 teaspoon grated lemon zest, 2 tablespoons lemon juice, 1 large egg yolk, 2/3 cup panko, 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange shrimp in dish, and pour on remaining marinade. Spread butter mixture evenly over shrimp and bake for 10 to 12 minutes.