Gary and I will be celebrating the Fourth of July weekend with John and Linda Burroughs at Lake Almanor up in the Sierra. And I hope we have more of John’s yummy planked salmon. He made it for us recently, and we ate so much that we lived off the fat of the land for the next couple of days.
Planked salmon — or any other grilled dish — isn’t that difficult. Just submerge a cedar plank (available where you buy grilling supplies) in water for one to six hours. Then set it on a grill at medium heat. It will pop and sizzle for a few minutes. Then place your fish, meat, or vegetables on top, close the cover, and they’ll acquire the smoky flavor from the wood. Cook salmon about 20-25 minutes. Keep the cover down to trap the smoke.
John grilled the thick salmon filets skin side down on the plank. They were brushed with honey and butter and topped with thick slices of orange. We served it with a salsa that I’d made from a chopped peach, mango and banana. Cut them into a small dice. Then mix with a tablespoon of lemon juice, a few shakes of cayenne pepper, a few sprigs of chopped fresh cilantro, and about a tablespoon of finely chopped red onion.
Linda made a salad that looked like dessert. She topped plates of baby greens with blueberries, sliced strawberries, and crumbled blue cheese. The colors are perfect for a red-white-and-blue holiday. Use a fruity dressing like raspberry vinaigrette.
She also roasted small creamer potatoes — another mix of red, white, and blue. Toss them with olive oil and herbs like chopped rosemary, oregano, garlic powder or whatever you’re in the mood for. Roast in a single layer in the oven at 375 degrees for about 20-30 minutes or until they’re browned and soft when gently squeezed.
But wait! There’s more!
Using a plank is also great for corn on the cob. John made the best ever, using a marinade of olive oil, balsamic vinegar and herbs. The recipe is included here.
I also made some really easy appetizers. Drain about 2 cups of marinated artichoke hearts (or two small jars). Put them into a deep bowl. Add some lemon zest and a few squeezes of lemon juice. Grate in about two tablespoons of Parmesan. Hit it with the immersion blender until spreadable but still a little chunky. Serve with crackers.
Or drain a can of black olives, a half-cup of kalamata olives, and a half-cup of green Spanish olives. Put them into a deep bowl. Add a heaping tablespoon of chopped garlic (from a jar), and about a quarter-cup of olive oil. Use the immersion blender until it’s smooth but a little chunky. Add 2 tablespoons of chopped marinated sun-dried tomatoes, plus some crumbled feta, if you wish.
Dining on the beach
I can tell you exactly what people eat when they hang out at the beach. They like pizza, fried chicken, watermelon, ribs, fruit juice, beer, lots of oranges, hard candy, ice cream on a stick, and plenty of canned sodas.
They like to eat off paper or plastic plates, they like plastic cutlery, paper napkins, pre-moistened wipes, ketchup packs, plastic glasses, and paper cups. Their kids wear disposable diapers and flip-flops, and they play with plastic sand toys. They also like to sit on folding chairs or big beach towels. And they smoke lots and lots of cigarettes.
How do I know? Because that’s the kind of stuff our Santa Cruz Rotary beach clean-up crew collects each Monday morning. This past week, we met a couple visiting from New Jersey who thanked us for cleaning, and then they said, “Are your beaches always this dirty?” It was embarrassing.
So, dear readers, if you’re enjoying the beach this summer, please pack your trash. On busy weekends, the trash cans could fill quickly. So be prepared. Take a plastic trash bag along, and remove the remains of your picnic.
Contact Donna Maurillo at sentinelfood@maurillo.com.
