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
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
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. 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.
photo: Scott Phillips
GrillingFeatures 70 top grilling recipes and so much more!
150 Things to Make with Roast Chicken (And 50 Ways to Roast It)Roast chicken for almost every week of the year.
2007 Fine Cooking Hardbound EditionOne full year of great recipes, tips and techniques
Taunton Home | Fine Homebuilding | Fine Cooking | Fine Woodworking | Fine Gardening | Threads | CraftStylish
Shop in the store | Subscriptions
