You’ll be hooked on salmon once you try this dish. It tastes fabulous either hot or cold. A fillet of salmon in one piece makes a beautiful presentation.

Food Editor’s Note: Another winner from one of our favorite cookbook authors! This was a big hit with the ShalomBoston.com staff and their families. The salmon tasted good plain, but was great with the flavorful (and colorful!) salsa. Make the salsa a day ahead to ease the preparation process.

Food Editor’s Note: This salmon dish was served at the festive dinner celebrating the recent inauguration of the new president of Tufts University, Lawrence Bacow. Everyone at our table commented on how delicious the salmon was. The new first lady of Tufts, Adele Fleet Bacow, has contributed some of her own personal specialties to ShalomBoston.com, and she graciously agreed to ask the Tufts catering service for this one. We are very pleased that Fred Norregaard, Chef Manager of Tufts and creator of this dish, promptly emailed us the recipe, along with a request to use some of ShalomBoston.com’s recipes in his university menu! By the way, Larry Bacow is the first Jewish president of Tufts. He and Adele have been involved members of the Greater Boston Jewish community for many years (and are good friends of this food editor and her husband!).

A few comments regarding the recipe: Although grilling the salmon on a charcoal grill imparts a unique, smoky flavor to the fish, you may also cook it in a grill pan on the stovetop or broil it in the oven. Make sure not to overcook it. You may be tempted to make the sauce in advance and reheat it to serve. Be forewarned that the mixture will likely separate if you do this. This will not change the basic flavor of the sauce, but will alter its texture, eliminating the creaminess that many people enjoy with salmon dishes.

Food Editor's Notes:  Leslie and her husband Stan served this dish at a very nice dinner party they hosted recently.  It was delicious – a light entrée with wonderful flavors of tomato, onion, parsley, and white wine that even non-fish-lovers ate and enjoyed.  I made this at home myself and it was very simple and a big hit.  I prepared the vegetables and assembled the baking dish in advance, including laying the fish on top and seasoning with the salt and pepper.  A half-hour before I wanted to serve it, I poured in the wine and popped it in the oven.  I served the extra sauce with vegetables around the fish when I plated it, but you could certainly pass it in a sauce boat.  A mild starch, such as mashed potatoes or a grain pilaf, along with a colorful, crunchy green vegetable, would go well with this dish.  People will love it and feel that they're eating so healthfully!

This is a simplified variation of a recipe I came across on the Internet.  I was looking for another way to serve fresh tuna – see my mainstay, Tuna with Maple-Soy Sauce – and this turned out to be a delicious, easy, and versatile alternative.  Nothing could be simpler than marinating and grilling the tuna, and the cold garlic mayonnaise with the warm tuna is an excellent combination.  Serve this at home for a filling and tasty meal, or pack the rolls, tuna, and mayonnaise separately in a cooler and take on a picnic.  To assemble sandwiches in advance, line the rolls with lettuce to prevent the bread from getting soggy.  The garlic mayonnaise can be served with all kinds of grilled or broiled fish and chicken dishes.  It keeps well in the refrigerator.

This is a great summer recipe; also a great brunch item.  It can be made in advance (even the day before); just add grapes at the last minute.

Food Editor's notes:  This is a refreshing variation of a commonly served food.  The celery, water chestnuts, and almonds (optional if you have finicky kids) add lots of crunch, and the pineapple and grapes add sweetness.  It's definitely tuna, but with a milder flavor.  I noshed on this all day when we made this in the ShalomBoston.com test kitchen!

Food Editor's Note:  John wears many hats, including Director of Food Services for Gann Academy – The New Jewish High School of Greater Boston and also for Camp Yavneh.  As such, he is responsible for the feeding and nutrition of hundreds of our Jewish youth annually.  As if that wasn't enough to recommend him as a good cook, we had heard from numerous sources that the food at these two institutions was great, actually delicious – not something you usually hear about cafeteria or camp food.  So, his reputation firmly established as far as we were concerned, when I met John recently and we got to talking about fish, I asked him how he would suggest I cook fresh tuna, something my husband likes but that I had never attempted at home.  Here is his recipe, one that I have made several times and is truly easy and delicious.  It has just a few simple ingredients, takes no more than ten minutes to make, and is a serious entrée for a simple meal or an elegant dinner party.