OK the planets aligned:
1. Received a nice bunch of fresh oysters - thanks Scott!
2. A beautiful Friday night (finally)
3. Sockeye salmon on half-price sale at the store
So ya gotta cook out, right!
Started out with a few on the half shell - yummy - Scott's da man!
Sockeye is the richest of the salmon, so they can handle some good spicing. Decided to do them 2 ways - Cap'n John's Rub and the good 'ol Dijonaisse way. Then what to go with them? Slaw? Yep, obvious choice. What else? Decided on grilled green beans. Since ya got the grill hot, why not cook the beans with the fish?
Here's the recipe for grilled green beans - easy and good (just what I like...
):
I like the french green beans for this, but most any kind will do. Put the green beans in a plastic bag with 2 tablespoons olive oil, 1 teaspoon minced garlic, 1 teaspoon salt, and 1 tablespoon coarse ground pepper. Let them sit a while - at least 30 minutes, but you can make this up in advance and keep it in a cooler or in the frig for a couple hours if you like.
Spray a grilling plate/platter with Pam or brush with olive oil. Put the grilling plate on the grill when the fish are 5 minutes or so from being done. Put the beans on the grilling platter on high heat. Turn the beans frequently to get them evenly done:
The beans should be slightly browned in about 4-5 minutes, scoop them off the grill onto the plate with the fish and you are good to go:
Don't forget a nice oaky Chardonnay or even a Pinot!
