Barbara Kemp has been motivating home cooks since 1998 in a variety of ways. Kemp writes on healthy food and cooking. Food is the foundation of good health. It’s a theme Kemp promotes in a light, inquisitive manner. She writes, The Recipes To The Rescue Newsletter, a seasonal newsletter with information on food, cooking tips and simple dinner recipes for the everyday cook. Kemp has been facilitating Community Kitchens and Healthy Cooking Programs throughout the lower Mainland for the past 13 years.

Born in Vancouver, B.C. Kemp has a BA from the University of British Columbia and a Business Diploma from the British Columbia Institute of Technology. Kemp is married and has two sons and a lively Vizsla.

E-mail: recipestotherescu@shaw.ca

Pepper Lemon Salmon

• Serve with mashed potatoes and a big green salad.
• Serves 4
• 1 ½ pounds salmon
• ¼ cup bread crumbs
• 2 teaspoons finely grated lemon rind
• 1 teaspoon coarsely cracked black pepper
• ¼ teaspoon paprika
• ¼ teaspoon salt
• 1 tablespoon fresh parsley
• 2 tablespoons mayonnaise

Preheat oven to 450 de-grees F. In a small bowl, combine bread crumbs, lemon rindblack pepper, paprika, salt and pars-ley. Lay fish on a grilling pan. Spread mayonnaise on top. Coat with bread crumbs, lightly pressing breadcrumbs onto mayonnaise. Bake in oven for 10-15 minutes, or until fish flakes.