Stone fruit. I could go on for days, waxing poetic about how incredible these fruits are to bake. But what’s more interesting is the applications you might not ordinarily think to make. When you want to grill – which you certainly do in the summer – stone fruits are the perfect dessert match.
Roll up your sleeves, and let’s talk shop. Click through to see the whole meal….
Summer grilling at its finest is, to me, very last minute and effortless. Meaning I don’t have to do much more than stop at the store on my way home and pick up the 3-4 items at the height of season. Don’t know what to get? Look for the produce manager stocking stuff while you’re there, and talk to whomever is working behind the butcher counter (if you don’t have a butcher or fish monger you work with directly). Biggest secret? Tell them what you’re doing and ask for their input. These people are very knowledgeable about what they’re selling (depending on what store you’re in). They will give great ideas you might not have tried!
Rough cut those onions, season liberally with sea salt and coarsely ground pepper after you skewer them (soak your bamboo skewers in advance if you can, or use metal ones, if not, who cares!). Coat in olive or coconut oil, depending on your preference and what’s laying around. This is supposed to be LESS work than regular cooking, so don’t sweat it!
Same goes for your veggies, you’ll be flipping them, so coat liberally. Get that grill fired up in advance so they go on hot.
Cook all the veggies first, and when they’re done to your liking (about 20 minutes on medium high heat – depending on your grill and fuel type), I cover them in foil to keep them warm and collect the natural juices.
Get the salmon fillets prepped. I use a variety of things, but the SUPER easy weeknight treatment is a little mayo on all sides (fat locks in all the moisture) then a dusting of brown sugar and topped with shallots and a little sea salt. I know, all the opposite ingredients. It works, just try it. Then enjoy the view while your salmon cooks for 5 minutes and do NOT walk away from the grill.
When the salmon is done, pull it immediately. Remember it won’t look the same as when you bake or broil it. Also, if you don’t have a fish basket, you can grill it on a piece of foil, and you don’t have to flip it. You can just close the grill lid, hence the 5 minute cook time.
Have someone set the table and pour the wine while you plate it all up. And if you found time in there somewhere, you can skewer some peaches and stick them on the grill when you sit down for dinner…..
By the time you’re done with dinner, the peaches are ready to come off and rest, covered. They’ll finish cooking/softening in a few minutes while you clear the table. Then I douse them in honey, finely grated lemon zest, fresh grated nutmeg and some cinnamon.
Realistically, you could’ve done this whole thing in under an hour, serve dessert on a cutting board and have about 4 dirty dishes when you’re done. That’s my kind of weeknight.