A traditional celebration for the end of summer (and Labor Day weekend in the US) should be a good BBQ. A garden full of sunshine, friends, cold cider and the anticipation of the food sizzling on the grill. With Family Foodie hosting a huge #SundaySupper cookout, the pressure was on to find a delightful al fresco dish.
But here in the UK, summer didn’t really make an appearance this year, and any traces of it now seem to have disappeared altogether. It is most certainly not BBQ weather. So that got me thinking: what do you make when you desperately want a last taste of summer, but cold salads and outdoor cooking is just not going to work?
After browsing my recipe collection, the answer I arrived at was salmon. Endlessly versatile, very healthy, this fish is a wonder-food. It is tasty in so many different cuisines and styles. To get a fresh, summery dish whilst providing a bit of warmth for these dull, grey days, I decided to make it with an aromatic glaze, my own version of teriyaki, using a simple range of stock-cupboard ingredients.
I baked the salmon, but if you are lucky enough to have good weather, you could quite easily grill it as well.
Aromatic Glazed Salmon
You will need 1 salmon fillet (or half if they are big) per person; the quantities given are for 2 people.
Preheat the oven to 180C.
Mix the soy sauce, oil, honey, garlic & ginger in a bowl, then transfer to a shallow dish big enough for the salmon. Lay the salmon skinless side down and spoon some of the marinade over the top. Refrigerate for about 20 minutes (or longer) to allow the flavours to permeate the salmon.
Once the salmon is marinated, you will need a shallow baking tray and two squares of tin foil, large enough to wrap the salmon with ‘breathing-space’. Place each fillet onto a square and pull up the sides. Pour the rest of the marinade over the salmon and press the tin foil closed loosely around the salmon. This has the cute name of being cooked ‘en papillote‘ and is a great way to lock in all the flavour and make the salmon really tender.
It will need to bake for about 20 minutes, or until the salmon is opaque and flakes with a fork.
Prepare plates with a bed of rocket and spinach and slice up some baby tomatoes to garnish. Once the salmon is cooked, place a fillet on top of the salad and drizzle over any remaining juices from the foil packets. Serve immediately, whether indoors or out!
I very much hope that the sun is still shining on you, and if so, this week’s menu from the #SundaySupper foodies will be just what you need for a last summer fling!
Remember you can join us throughout the day on Twitter and we’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat to talk about our favorite cookout recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat. We’d also love to feature your Cookout recipes on our #SundaySupper Pinterest board.