Barbecued salmon: the epitome of summer dining

Summer is here — and that means it's time to fire up the grill and head outside for some great outdoor dining.

Today we give you a great grilled salmon recipe, two unique go-with salads — one light and tasty, the other more substantial — plus easy homemade bread and an even easier dessert. Enjoy.

Pecan-crusted Salmon

• 4 6-ounce salmon fillets (or a half salmon)

• 1/2 cup pecans

• 1 1/2 teaspoons chopped fresh tarragon

• 1 1/2 teaspoons minced parsley or cilantro

• 1 tablespoon butter, room temperature

Finely grind pecans, mix with herbs and butter to make a paste; season with salt and pepper. Let stand at room temperature for 30 minutes before using. Arrange fillets on lightly oiled heavy-duty aluminum foil. (If your salmon has skin on, place skin-side down.) Evenly coat each fillet with pecan paste; fold foil over and bring ends up and inside fold so no leakage will take place. Place on rack over hot coals so that skin-side is still at the bottom. Let skinless salmon cook about 25 minutes. If salmon has skin, cook 20 minutes, turn over foil packet and let cook another 10 minutes or so. Turn right-side up when removing from grill and placing on rack. When you unfold the foil, the salmon should lift right off the skins. Serve on a platter with lime slices.

Note: You may also cook this in a 350-degree oven. Same timing applies.

A gorgeous Greek salad that brightens any barbecue or buffet.

Greek Caprese Salad

• One 8-ounce package whole feta, sliced 1/4-inch thick

• 1 cup assorted Greek and Italian olives (green, black, brown, etc.)

• 3 cups red, yellow and gold cherry tomatoes, cut into halves and quarters

• 1 English cucumber, thinly sliced

• 1/2 teaspoon fleur de sel or black Hawaiian sea salt

• 1/4 teaspoon ground black pepper

• Olive oil for drizzling

• White wine vinegar for drizzling

Arrange (artfully toss) all ingredients on a serving platter. Season with the sea salt and pepper, drizzle with desired (equal) amounts of olive oil and vinegar. Lay a pierced serving spoon and fork on side of platter. Serve at room temperature garnished with basil sprigs if desired.

'New-fashioned' Potato Salad

• 1/2 cup mayonnaise

• 6 tablespoons white vinegar (or cider vinegar)

• Three green onions, minced with tops

• 4 tablespoons chopped fresh dill fronds and seeds

• 1/4 cup buttermilk

• 1/2 teaspoon salt

• Two medium zucchini, trimmed, sliced into very thin rounds OR 1 1/2 cups small cauliflower florets, not over an inch wide or thick

• 2 1/4 pounds small white potatoes, peeled, steamed until just tender, sliced into 1/4-inch-thick rounds

• 5 hard-boiled eggs, peeled, halved, quartered, chopped

1 cup thin-sliced celery

Combine mayonnaise, 2 tablespoons vinegar, green onions, 3 tablespoons of the dill, and buttermilk in a small bowl. Whisk to blend; season with salt and pepper. Cover and chill at least one hour or up to a day.

Combine remaining vinegar, 1 tablespoon dill and the 1/2 teaspoon of salt in a medium bowl; mix in zucchini OR cauliflower. Let stand at room temperature at least one hour, tossing occasionally; when ready to assemble salad, drain thoroughly.

After steaming, preparing and cooling potatoes, place in large bowl. Add eggs, celery, and drained zucchini or cauliflower. Mix in dressing, season with salt and pepper. Cover loosely and let stand at room temperature about two hours before serving.

Tip: If raw cauliflower is too crunchy for you, blanch florets two minutes in boiling water, drain and immediately rinse in icy cold water. Pat with paper towels to dry completely if necessary.

Poppy Seed Bread

• Cornmeal

• 1 1/2 cups all-purpose flour

• 1 cup granulated cane sugar

• Two teaspoons baking powder

• 1/4 teaspoon salt

• Three tablespoons poppy seeds

• 2/3 cup whole milk or half-and-half (do NOT use low-fat or nonfat)

• 1/2 cup vegetable oil

• 2 large eggs

• 2 teaspoons vanilla extract

Preheat oven to 350 degrees. Butter 9-by-5-by-3-inch loaf pan. Sprinkle with cornmeal, tossing to coat well and shaking out excess. Sift flour, sugar, baking powder and salt together in large bowl; stir in poppy seeds. Whisk milk, oil, eggs and vanilla in medium bowl to blend. Add to dry ingredients, stirring just enough to blend. Transfer batter to prepared pan. Bake until bread is golden and tester inserted into center comes out clean, about 50 minutes. Transfer to rack and cool about 15 minutes. With sharp knife, cut around sides of pan to loosen bread; turn out onto a rack and cool completely. Serve sliced with real butter.

A quick and easy fluffy pie made ahead of time makes a cooling meal ender.

Frozen Mint Pie

• 1 ready-made pie crust (chocolate is best) or your own homemade single pie crust

• 1 14-ounce can Eagle Brand sweetened condensed milk

• 1 to 1 1/2 teaspoons peppermint extract (to taste)

• 10-12 drops pure green food color (optional)

• 2 cups (1 pint) organic whipping cream, whipped

In large mixer bowl combine the sweetened condensed milk, peppermint extract and food color (if used). Fold in whipped cream gently and completely. Pour into crust, cover and freeze six hours or until firm. Serves six generously. Garnish with mint leaves if desired. So refreshing on a hot summer evening.

    A gorgeous Greek Caprese salad brightens any barbecue or buffet.
  

    Homemade poppyseed bread is both easy to make and delicious.
  

    Valle Novak

Editor's note: For many years, Valle Novak wrote gardening and cooking columns for the Daily Bee. "Weekend Gardener" and "Country Chef" became renowned for their humor, information, and common-sense advice on how to do everything from planting to cooking. She left behind many columns such as this one to delight her many fans.