Summer Salmon

To me, summertime means two things: family and food. Why? Because there are so many recipes that remind me of the people I love, and that I get to share with them too.

Like this maple-soy salmon dish.

When my husband, boys and I were visiting my in-laws in Pennsylvania one summer, Granddad (my father-in-law) grilled it up for us. We polished it off in no time. “How did you come up with this recipe?” I asked Granddad.

“I didn’t,” he replied. “My good friend Daljit gave it to me.”

Now every time we fire up the grill and cook this recipe, we think of Granddad back in Pennsylvania. And I’m sure every time Granddad makes it, he thinks of his friend Daljit. That’s the power of good food. It helps us stay connected no matter how far apart we are.

You can cook extra salmon—it’s good for two days in the fridge and three months in the freezer—to use in the eggs Benedict. It’ll save you a lot of time, time you can spend with those you love.

Grandad's Maple-Soy Salmon

Smoky Salmon Benedict

Try more of Robin's recipes!