THE BIG CHILL

Who wants to cook on a hot day? No one! That’s why we’re planning ahead with these fridge friendly recipes. Oh, and they’re brain-boosting, too, so you know what that means? Cooler heads will prevail in more ways than one.

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KITCHEN TIP

A peeled and seeded field cucumber can be used instead of an English cucumber, if desired.

KITCHEN TIP

For hard-boiled eggs, place eggs in a single layer in a saucepan; add water to cover by 1 inch (2.5 cm). Cover and bring to a boil over high heat. Remove from heat and let stand in water for 10 to 12 minutes. Drain; place eggs in ice water and let stand until cool, about 5 minutes.

GRILLED SALMON NIÇOISE WITH TURMERIC VINAIGRETTE

MAKES: 4 | PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES

THIS CROWD-PLEASING MAIN IS PERFECT FOR SUMMER time entertaining – especially when dining al fresco. While it can be made and served right away, the salmon, potatoes, eggs and green beans can all be cooked ahead and chilled, meaning it doesn’t require turning on the stove the day of or when ready to eat. Salmon can be replaced with trout fillets if preferred, and for an added brain food boost, sprinkle salads with toasted pumpkin seeds.

INGREDIENTS

• 1 (500 g) skin-on salmon fillet (at least 1 inch/2.5 cm thick)

• 1/3 cup (75 mL) olive oil

• 3 tbsp (45 mL) red wine vinegar

• 1 clove garlic, minced

• 1 tbsp (15 mL) Dijon mustard