Planked Wild Salmon with Nectarines, Thyme, Honey, Almonds, and Ricotta — Plus A Food Gal Giveaway
Dinner is served — right off the grill.
This might be the ultimate summer dish.
“Planked Wild Salmon with Nectarines, Thyme, Honey, Almonds, and Ricotta” combines summer’s prize of wild local King salmon with some of the season’s most luscious stone fruit — all co-mingled on a cedar plank that imparts a ravishing smokiness on the backyard grill.
Best yet? You can devour it all in good conscience because it’s all sustainable.
The recipe is from the new cookbook, “Lure: Sustainable Seafood Recipes From the West Coast” (Figure 1), of which I received an advance review copy, before it is released publicly in October.
It was written by Ned Bell, who founded Chefs for Oceans to raise awareness for responsible seafood choices, and is a member of the Seafood Watch’s Blue Ribbon Task Force. He wrote it in conjunction with Valerie Howes, the food editor of Reader’s Digest Canada.
Doing the right thing when it comes to seafood can be daunting. Species that seemed plentiful often find themselves over-fished in no time flat. Do we have to give up eating what we love? Or is there another way?