Happy Monday everyone!
Weekends like this make it hard to ever want to leave this place… We had gorgeous 75-85 degree weather Friday and Saturday, so of course, Jeff and I headed out to the beach along with hundreds of our closest friends. It was packed!
While we were out there, I decided to head to the Avila Fish Market out on the Avila Pier to check out their fish selection. You can actually drive all the way out on the pier to the end where the market and restaurants are, but I usually chicken out and just park my car in the parking lot and walk down the pier. But this time, I decided to be a little adventures and drive–at a speedy 5 miles per hour–all the way down the pier!
I was hoping to get some local, wild salmon to cook, but they were all out. But, since I was really craving salmon, I still decided to pick up 3/4 of a pound of wild Washington salmon. That’s almost local, right? Jeff’s not a big salmon fan, but 3/4 lb was the smallest piece they had. I figured if I didn’t eat it all, I could always have it for breakfast or lunch the next day. Hooray for leftovers!
I don’t like to put much on my salmon, especially when I barbecue it, because the goal is to enhance the natural flavor and not cover it up. Plus, this was a pretty meaty piece of salmon, so I knew it would be pretty flavorful on it’s own!
To prepare it, I just rubbed a bit of olive oil, lemon, sea salt, and pepper onto the salmon. I then placed a few sprigs of thyme of top and viola, it was ready for the barbecue! Jeff’s the barbecuer of the family, so I let him take over from there while he cooked his burgers… Men!
And about 30 minutes later, I had my first barbecued salmon of the year!
We also made some grilled peppers to go along with our salmon/burgers. We just simply throw them on the barbecue until they become nice and charred then set them away from the flame until the rest of the meal was done. You can’t really get a much simpler side dish than that!
Have you broken out your barbecue yet this year?