Few things feel more summery to me than eating ripe cherries warmed by the sun. My absolutely favorite variety is Rainier, a cross between Bing and Van cultivars, developed at Washington State University in 1952 by a chap named Harold Fogle. They are shiny, juicy and so doggone pretty, I’m absolutely smitten.
Summer also brings out other lovely things, like icy glasses of limoncello, so beautifully yellow and lip-puckeringly lemony. I do love a glass on a hot summer’s eve clustered around the grill with friends, which is where I was last night, visiting with my folks and dear friends Art and Donna, watching Art work his magic on the grill.
Although the original plan was for Kansas-style ribs, Art surprised us with Tuscan-Rubbed Salmon instead. There was nary a complaint in the house as we saw the spice-crusted fillets sizzle and smoke deliciously on the grill. Served with Donna’s fabulous grilled zucchini and buttered carrots, the salmon was tender, flavorful and smooth as silk on the tongue.
Art and Donna warned us to save room for dessert and boy, were we glad we did! Bright blue plates arrived bearing peach pie topped with vanilla ice cream and a sprinkling of fresh berries. Fantastic! It was a beautiful way to celebrate our fashionably late summer.
What is your favorite summer dessert?
Art’s Tuscan-Rubbed Salmon
(From Relish Mag)
2 tsp Italian seasoning
1 tsp sweet paprika
1/2 tsp ground coriander
1/2 tsp ground fennel
1 1/4 tsp ground black pepper
3/4 tsp salt
1/4 tsp garlic powder
4 6-ounce salmon fillets
4 tsp extra virgin olive oil
- Prepare grill.
- Combine all ingredients except salmon and olive oil in a bowl.
- Brush each salmon fillet with about 1 tsp olive oil
- Press spice mixture on skinless side of salmon. Let stand 15 minutes.
- Place salmon skin side up on grill grate. Cover grill. Cook over high heat about 3 minutes. Flip and cook, skin side down, 5 more minutes or until done but still red in center.