Salmon Skewers: Posh Picnic Fare

My mind is swimming with recipes that I want to try, experiences I want to have, things that I want to photograph. As a day or week develops, I try to think of a good fit for the circumstances to make the most out of life.

For example, we were expecting a beautiful day in the low 70's last week and we had been eating indoors at home a lot lately. I wanted to get us out into the fresh air and I wanted to eat outside. Grilling at home is fun, but if we went to a local park and used their grill, we could enjoy a few hours of cooking and relaxing.

I keep a stash of disposable grill toppers in my picnic supplies. Have you seen these? It lets you use a grill in a public park while giving you a clean surface to grill your food on. 

At home, I cut fresh salmon into equal-size square pieces (so that they would cook at the same rate) and placed them on Press n Seal cling wrap. I put another piece on top and sealed around each piece of fish so that it wouldn't dry out. That way I could bring everything to the park on ice and assemble the skewers on site.

I threaded pieces of lemon, cherry tomatoes and salmon onto cedar skewers that I had soaked in water (so that the wood doesn't catch on fire). On other skewers I threaded fresh mushrooms, zucchini ribbons (cut carefully on a mandolin at home and doused in olive oil) and cherry tomatoes. These vegetable skewers cook faster so I placed them on the grill after the fish had started to cook. I covered the cooking area with non-stick Reynolds Wrap foil to keep the heat in and speed up the cooking. When the fish was cooked, I basted it with a mixture of Dijon mustard and apricot jam. The flavor of the glaze combined with the grilled lemons made the salmon even more delicious.

I brought cooked asparagus from home and placed it in a foil packet on the grill to reheat. I also brought a cold salad of drained canned beets (cut in quarters) mixed with 2 cans of drained mandarin oranges, a splash of olive oil and a tablespoon of Dijon mustard. I transported the cold beet salad double-bagged in gallon Ziploc freezer bags in the cooler on ice. It was a great addition to our meal.

Yes, I brought along a set of melamine dishes, wooden silverware and paper napkins to make the meal look pretty and give us a stable surface to eat from. I always bring along a kitchen trash bag to transport the dirty dishes back home and it works out just fine.

We had such a nice time in the local park listening to the birds chirp and the children squeal from the nearby playground. It was a great start to a summer of fun.

#picnics #seattle #salmononthegrill #momentsofdelight