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A Seattle Salmon Supper

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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

The Menu

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