Tom is a big believer in the Seattle tradition of throwing tender chunks of salmon over the coals during the long, warm, northwest summer nights. (Although he still gets the grill going on cold winter evenings too!) A jar of Rub with Love Salmon Rub makes the job extra easy and gives the fish just the right balance of sweet, smoke, and spice. For a little more pizzazz, use a microplane grater to zest some lemon and lime over the salmon when it comes off the grill.

To kick off your evening BBQ's, try Shrimp Remoulade on Molasses Toasts. The sweet and spicy molasses butter tastes great on thinly sliced black bread, and everyone loves the creamy, full-flavored shrimp mixture mounded on top. Passing the shrimp toasts with glasses of wine or cocktails will keep everyone happy while you work the grill.

Grilled Cornbread Salad is our twist on classic Italian panzanella. This cornbread recipe is more dense and moist than most - perfect for grilling. You can grill the cornbread and the onions before you grill the salmon. It's fine if the cornbread and onions are room temperature when you toss them into the salad. Serve the grilled salmon alongside the cornbread salad for an incredibly delicious meal.