So the weather has had its ups and downs since the summer began but not enough to make us retire that barbecue just yet.
And this week we get to use the cedar plank. You can usually pick these up at good hardware stores and it gives the salmon an extra smoky flavour. The gazpacho and crumble go perfectly with the salmon.
Fresh Summer Gazpacho
Everyone needs a good chilled soup recipe, especially during the summer. This is great to make any time of the week. Pop it in the fridge and you have it for the week. Using yellow tomatoes here is also a good option.
>8 large tomatoes, halved
>75ml extra-virgin olive oil
>1 red bell pepper, seeded, diced
>1 peeled cucumber, chopped
>1 red onion, chopped
>3 tbsp sherry wine vinegar
>2 garlic cloves
>1/2 tsp chilli flakes
>1/2 tsp ground cumin
>1/2 tsp paprika
>Salt and pepper
>Halve tomatoes and drizzle with some olive oil and roast in the oven for 40 minutes at 190°C.
>Transfer tomatoes and juices to a large glass bowl with the rest of the ingredients.
>Working in batches, purée gazpacho with 150ml of water in a blender until smooth.
>Season with salt and pepper.
>Chill for at least 2 hours.
Cedar Plank Salmon
>6 salmon fillets
>3 tbsp olive oil
>2 tbsp grated lemon zest
>2 tsp minced rosemary
>Salt and pepper
>3 tbsp grainy mustard
>3 tbsp mild honey
>Soak one or two cedar planks in water for at least 30 minutes.
>Preheat barbecue grill to a medium high heat. >Remove planks from water and place salmon fillets on top. Place them in the middle of the planks.
>Brush salmon fillets with olive oil.
>Zest lemons and squeeze juice over salmon. Top with lemon zest, rosemary and salt and pepper.
>Place planks on the grill.
>Cover grill and allow to cook until salmon is cooked through the middle (about 25-30 minutes).
>Combine mustard and honey.
>Serve salmon with a green salad and drizzle with the mustard honey combo.
Upside down Raspberry Cornbread Crumble
>150g corn meal
>1/4 tsp salt
>8 tbsp butter
>300g frozen raspberries
>3 tbsp sugar
>2 tbsp cornstarch
>18 fresh raspberries
>Mix the crumble ingredients thoroughly.
>Divide up about 2/3 of the crumble mixture between six ramekins and press flat with fingers.
>In a separate bowl, mix the frozen raspberries, sugar and cornstarch together.
>Divide the fruit mixture between the six ramekins.
>Add three or four fresh raspberries to the top of the fruit mixture and then sprinkle the remaining crumble on top.
>Bake at 185°C for 35 minutes.