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Sandpit Salmon –
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In this issue of Party Yak:
Sandpit Salmon is a great recipe for a beach party or cookout on the beach. Easy instructions and preparation for the salmon and the sandpit.
Grilled Salmon version, too.
Is it too early or too late in the year for a beach party recipe? Never.
Sandpit Salmon –
Cookout on the Beach
Spring or fall is the perfect time for a beach party recipe. Play in the warm sun all day and just when the sun touches the water don your jackets and sweatshirts and gather 'round the fire (or sandpit) to eat, drink, talk, and laugh. And sigh. Don't forget contented sighing.
The dinner menu needn't be any more fussy than warm buttered bread, wine or cider, and that wonderful fish that has had your mouth watering for the last half hour. Of course, you can always throw some potatoes into the pit, or corn on the cob. And a salad or just sliced tomatoes with pesto or vinaigrette is always nice, too. If you want to.
And 'by the lake' or 'by the river' work just as well as 'by the ocean,' by the way.
Prepare the Sandpit:
About 3 hours before mealtime, dig a pit large enough to accommodate your fish. Heap coals up in the middle of the pit. Light the coals and let them burn for 45 minutes to an hour. Now, spread the coals to a length equal to the fish, and wait another half hour.
Prepare the Salmon:
1 fresh 6-8 pound salmon (or other large, tasty fish)
Salt
2 lemons
1 or 2 medium yellow or white onions
If not already, the fish should be cleaned, split lengthwise, and patted dry. Leave the head and tail on. Cut the lemons and onions into thin slices. Lightly salt the cavity of the fish, and fill with lemon and onion slices, alternately. Wrap the fish in well-oiled heavy aluminum foil. In fact, double wrap it and seal the ends tightly to prevent any sand from getting in.
Cook the Salmon:
When the coals are ready for cooking they will be a nice ash gray. With a shovel, set aside all but a thin layer of coals from the pit. Place the prepared fish on the thin layer, top with the remaining coals, and insulate all with warm sand. After 45 or 50 minutes, carefully remove the package from the pit. Open, transfer the salmon to a serving platter, and serve garnished with the lemon and onion slices.
Grilled Salmon Version:
Prepare as above and place the foiled fish on a medium hot grill, with the lid closed, for 45 to 55 minutes, turning once.
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Okay, now sigh contentedly one more time… because Sandpit Salmon is good.
Liane
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