Saturday, June 11, 2011

Salmon on the Grill

Family get together last weekend, my sister and her clan having come down from Portland for the weekend. We celebrated with a salmon cooked on the Big Green Egg served with roasted potatoes and broccolini with grilled toast on the side and a dessert of homemade strawberry shortcake.


We started with oysters from Drake's Bay with fresh lemon juice.


A salad with fresh roasted beets and greens from the yard (finally getting something from the garden!).  Dressing was one of Laura's magic concoctions: La Bodega sherry vinegar, red wine vinegar, marsala wine, olive oil, dijon mustard seasoned with salt and black pepper.


Here's the full plate. The potatoes were my standard roasted Yukon Gold seasoned with rosemary, garlic cloves, olive oil, salt and pepper. The salmon was wild Alaska King cooked on a bed of fresh thyme, oregano stalks, and very thinly sliced lemon on a piece of foil set on the grill. We served the 6 of us from a fillet of just under 2 pounds.

My sister and I made the shortcakes using frozen butter grated into the dry ingredients and mixed with egg and half-and-half. We whipped the cream with a hint of sugar and vanilla extract. We'd picked up the strawberries from the SF Ferry Plaza farmer's market in the morning.