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Kitchen Memories: A Legacy of Family Recipes
Every Sunday afternoon, the children and grandchildren of David and Doreen Smith gather at their home on Vancouver Island, British Columbia, for dinner. Their philosophy toward family cooking is "keep it simple and use the freshest meats, fish, and vegetables you can find." David remarks, "Congeniality, good conversation, and wholesome food bring us together. But, more than that, we are passing on a family legacy that cements family relationships and connects one generation to the next."
   Doreen said she didn't have to raid her grandma's recipe box because they stick to the dishes grandma used to make—no fuss meals that have been favorites with her family for generations.
   David's freezer is often filled with salmon since it is so plentiful in his neck of the island. Doreen usually doubles this recipe for family dinners. Make sure that your skillet is very hot before searing the fish.
Serves 6.


    • 1/2 cup rice vinegar
    • 4 tablespoons granulated sugar
    • 1 cup fresh or frozen corn kernels
    • 1/2 cup finely diced yellow squash
    • 1/2 cup finely diced zucchini
    • 1/2 cup finely chopped Vidalia onion
    • 1/2 cup finely chopped canned tomatoes, drained
    • 3 tablespoons extra virgin olive oil
    • 1 tablespoon balsamic vinegar
    • 1/4 teaspoon salt
    • 1/4 teaspoon white pepper
    • 6 (8-ounce) center-cut salmon fillets, skin removed
    • salt to taste
    • freshly ground black pepper to taste


Preheat the oven to 450°F.

Combine the vinegar and sugar in a saucepan. Cook over medium-low heat until the sugar is dissolved. Stir in the corn, zucchini, onion, tomatoes, 2 tablespoons of the olive oil, vinegar, salt, and pepper. Cook for 5 minutes. Cool and set aside.

Heat a heavy skillet over high heat for 5 minutes.

Rub both sides of the salmon fillets with olive oil, and season with salt and pepper. Place the salmon fillets in the pan, and cook over medium heat for 2 minutes, until brown. Turn the fillets, and place the pan in the oven for 6 minutes, or until the salmon is cooked rare.

Spoon some relish on a plate and place a salmon fillet on top.

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