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BY JESS THOMSON Cooking outdoors this time of year is always a little iffy. We pray for sun and pretend summer starts in June, even though Seattle meteorological history tells us we’re crazy. Nevertheless, our hearts move the dinner table to the porch, and sometimes, it works. But it’s a gamble. Here’s a meal that works outdoors or in, so no matter what the weather gods give, you’ll be ready. Start with a cedar-planked salmon with cider caramel, made by simply boiling apple cider down until it turns to a thick fruit-based glaze. Pair it with flash-fried English peas, a green salad, and a hunk of great bread, then finish the meal with oven-fresh baby chocolate cakes, made with honey and hazelnut flour. If it’s nice enough, move the dinner outdoors—just preheat your grill to about 375°F and follow the instructions as you would for an oven, keeping the grill’s lid closed as much as possible. The salmon can be cooked with the plank directly on the grill, and if you let a good cast-iron pan heat on the grill as your salmon begins cooking, you can blast the peas in the pan right on the grill as well. Those gorgeous cakes? Sure, why not. Add them to the grill, also, if you’re not too attached to pristine white ramekins. And who knows, maybe the weather will actually clear enough that you’ll use them outdoors all summer. Recipes: Cedar Planked Salmon with Cider Caramel |
