When my wife and I accepted an invitation to spend July 4 weekend at my sister-in-law’s cabin, we volunteered to help with cooking. Our assignment was dinner on Friday night. We decided on salmon as the main course. I went to the internet to find a recipe/menu that would be good and creative but relatively simple to make, recognizing that the kitchen at the cabin has some limitations. (And besides, we weren’t going there to spend the whole afternoon cooking.)
Here’s what I came up with: Pan Roasted Salmon Steaks with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish and Parsleyed Potatoes. It’s a Bobby Flay recipe that I found on Food Network web site. But, I made a few changes. 
1. I decided to grill the salmon rather than pan roast it. But I mean really, Bobby Flay is known for his grilling technique. In fact, the show that this recipe came from was called “Hot off the Grill.”
2. My wife doesn’t like spicy food. So I left the red pepper flakes out of the Spicy Tomato Relish.
3. Likewise, the glaze for the salmon called for ancho chile powder. I left that out. Didn’t have any in my pantry anyway.
4. The glaze also called for Dijon mustard. Many years ago, I saw an episode of The Essence of Emeril where Emeril Lagasse made homemade mustard. The episode was filmed in 2005, and I can’t remember when I saw it on TV. But I started making it, and I decided that I would use that instead of Dijon in Bobby Flay’s salmon glaze. Here’s Emeril’s recipe for Homemade Tarragon Mustard.
The meal turned out great. I hope Bobby Flay doesn’t mind about the modifications I made in his recipe.
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