10th Dinner Club Meeting: Summer Seafood Fest – Menu and Recipes

August 2004

August is one of a couple of months when you can actually count on it being summer in Seattle.  If you’re planning an outdoor wedding – or any type of party for that matter – plan it in August. Except the very first weekend is sometimes a little dicey – that’s the final weekend of Seafair, with a big parade and unlimited hydro races, so you know, you can’t always count on good weather for big events!

In celebration of "real" summer in Seattle, R, chose Seafood as the theme and we did see (and eat) plenty of food!

Here’s the menu:

• Appetizer:  Ray’s Cafe Seafood Margarita (from Ray’s Boathouse)
• Cocktail:  Cape Codder and Sea Breeze
• Salad:  Seafood Caesar Salad with Oregon Blue Cheese
• Main:  Cedar Planked Salmon (recipe below) with Tomato-Caper Vinaigrette (from Boy Gets Grill)
• Side:  Squash Blossoms with Goat Cheese
• Dessert: Coffee Baked Alaska with Mocha Sauce

Cedar Planked Salmon

• Whole salmon filet (3 – 4 lbs)
• Seasoning rub (R used Tom Douglas Salmon Rub)
• Cedar Plank

Soak cedar plank in water for 20 minutes to 4 hours.  Prepare a medium fire in a grill.  Place the plank on the grill, close the lid and heat until the plank begins to smoke and crackle. Rub seasoning on both sides of the fish. 

Place the salmon, skin side down, on the plank.  Close the lid and grill until the salmon is cooked through, 8 to 10 minutes.

10th Dinner Club Meeting: Summer Seafood Fest – Summary