The Pacific Northwest's summer bounty takes a turn on the grill for a laid-back meal.
To serve four, you'll need to double the cocktail recipe. The shopping list reflects the scaled-up amounts.
Want a menu that gets you out of the kitchen and onto the patio? Grilling salmon on a cedar plank imparts a subtle smokiness, here echoed in the grilled-mushroom salad served on the side. This relaxed menu for four concludes with a simple apple-and-blackberry crisp that bakes while you dine al fresco.
Menu Timeline
In the morning
- Make the crisp topping and refrigerate.
- Make the red pepper sauce for the salmon.
- Soak the cedar plank
- Coat the salmon with the spice rub and refrigerate.
40 minutes before dinner:
- Start the grill fire.
- Heat the oven for the apple crisp.
- Prepare the apples and blackberries for the crisp.
- Toss the mushrooms with salt and olive oil.
- When the grill is hot, grill the mushrooms for the salad.
20 minutes before dinner:
- Bake the crisp with half of its topping.
- Make the cocktails and serve them while grilling the salmon
- Grill the salmon on the cedar plank.
- While the salmon is grilling, finish assembling the salad
Just before dinner:
- Add the remaining topping to the crisp and let it finish baking during dinner.
Shopping List
Fresh Produce
- 4 cups baby arugula
- 1 lb. large whole fresh shiitake or portabella mushrooms, or a mix
- 4 medium baking apples
- 2 cups blackberries
- 1 lemon
- 1 bunch fresh flat-leaf parsley
- 1 head garlic
Meat, Fish & Dairy
- Four 6- to 8-oz. skinless salmon fillets (preferably at least 1 inch thick)
- 1/2 cup (4 oz.) unsalted butter
- 2 oz. Comté or Gruyère
Other Groceries
- 1 cup whole shelled hazelnuts
- 1⁄2 cup jarred piquillo peppers or roasted red peppers
- 1-1⁄2 Tbs. brine-packed capers
- 1⁄2 tsp. hot pimentón de la Vera or Hungarian hot paprika
- 2 cups dry hard cider (such as Crispin brut or Farnum Hill semi-dry)
- 2 14.9-fl.-oz. cans Guinness draught
- 2 fl. oz. (4 Tbs.) Calvados
Pantry Staples
- 1 cup all-purpose flour
- 1/2 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 3/4 cup extra-virgin olive oil
- 1-1⁄2 Tbs. sherry vinegar or red-wine vinegar
- 2 tsp. cornstarch
- 1⁄2 tsp. Dijon mustard
- 1/2 tsp. ground cinnamon
- 1⁄2 tsp. ground cumin
- Fleur de sel or other flaky sea salt
- Kosher salt
- Black peppercorns
