Buying a grill forever changed my life last week. Oh my word, I’m in love with our new appliance. We have a natural gas hook up on our back patio so we can fire it up and go at any time. I suspect I’ll be bringing a lot more grilled recipes to you from here on out.

Yesterday we had 12 people to dinner for Mother’s Day. We cooked everything on the grill. We had plenty of food, the house wasn’t an oven and my kitchen wasn’t a complete disaster area at the end of the night. So glad we bought one at the beginning of the summer rather than the end of it.

What did you cook (or not cook) for Mother’s Day?

Saturday I had fish that needed to be cooked, so I fired up the grill and made probably the best salmon I’ve had in ages, if not ever. It was quick and easy. I suspect you could make the same kind of salmon in your oven, just bake at 450F.

Smokey Grilled Salmon

serves 4

• 1 filet of salmon (skin on one side)
• 1 tablespoon butter
• liquid smoke
• salt
• pepper

Place the filet of salmon, skin side down on a large sheet of tin foil. Roll up the sides to make a little dish to keep juices from dripping. Put a couple of drops of liquid smoke on the filet (you don’t need much). Pour melted butter over top and season with salt and pepper. Preheat your grill (or oven) to 450 and place in the middle of the grill. Cook for 15-20 minutes or until cooked all the way through. Serve.

Fresh Summer Salad

serves 4-6

• 1 English/armenian cucumber
• grape tomatoes
• 1 avocado
• 1 bunch broccoli
• mozzarella
• green onions
• 1/4 cup parmesan
• olive oil
• balsamic vinegar
• salt
• pepper

Chop into bite sized chunks and toss in about a cup of each of the vegetables and mozzarella. No need for cooking. Coat with a tablespoon or two of olive oil and a dash of balsamic vinegar, salt and pepper. Serve cold. Bacon would be delicious in here, too.