You don’t need to catch your fish for it to taste just better when eaten on the beach
This campfire salmon with tomato skewers is just the ticket for an impromptu day spent at the beach. It’s best eaten with windswept hair and mopped up with crusty bread after.
Serves 4
4 salmon fillets
Salt and pepper
1 lemon, sliced
A punnet of cherry tomatoes
Olive oil to drizzle
1 Take two pieces of foil big enough to wrap the fish in. Place them on top of each other and place the salmon fillets in the middle.
2 Season the salmon with salt and pepper then cover with lemon slices. Wrap the foil over the fish making sure there aren't any holes or gaps.
3 Using wooden skewers, thread the cherry tomatoes onto the sticks, drizzle with a little oil and season with salt and pepper. Place a wire griddle over the fire – above the burning embers and away from the flames – and place your skewers on top, turning regularly until they begin to blacken.
4 Meanwhile, place the foil salmon packet directly in the fire and flip roughly every 5 mins, cooking for around 25 mins, or until the fish is fully cooked. Serve with the tomato skewers and home-baked soda bread.
Cook’s note: Soak your wooden skewers before using to stop them from charring and bring an old wire rack to balance on the fire to make cooking quicker.
This recipe is part of our Gathering feature, Bright and Breezy, from our April issue, a complete guide to having an impromptu spring day by the sea. Alongside campfire and picnic recipes, it also features ideas for enjoying the beach responsibly and games to play on the sand. Photography by Brent Darby Photography and Narratives Photo Agency.
Buy this month's The Simple Things - buy, download or subscribe
