When you’re not headed to one of the many waterfront patios, beer gardens, or other outdoor restaurant options in the North Sound this summer, consider hosting! Samantha Ferraro, beloved home chef of Bellingham-based Little Ferraro Kitchen, has a wonderful outdoor kitchen and loves sharing meals with friends and family under blue skies. She’s shared a few of her favorite al fresco dining recipes with us, perfect for planning the menu of your next backyard bash, park picnic, or garden dinner party.
Photograph courtesy of Little Ferraro Kitchen
CEDAR PLANK SALMON WITH CREAMY DILL SAUCE
SAM SAYS
“Cedar plank salmon is a summer favorite! A wild-caught filet of salmon is layered with a tangy, lemony dill sauce that gently cooks over the hot grill.”
Serves 4
INGREDIENTS
- 1 pound sockeye salmon fillet pin bones removed
- ½ cup sour cream
- ½ cup plain yogurt
- 2 garlic cloves grated or chopped finely
- 1 tablespoon Dijon mustard
- ½ lemon zested and juiced
- ½ teaspoon Kosher salt
- ¼ cup fresh dill chopped + more for garnish
- Lemon slices for garnish
- Cedar planks
INSTRUCTIONS
Soak the planks: Soak the cedar planks in water for at least 2 hours. This will prevent the wood from burning during cooking.
Make the creamy dill sauce: To a medium sized bowl, add the sour cream, yogurt, grated garlic, Dijon mustard, lemon zest and juice, and chopped dill, and season with salt and pepper. Mix well and adjust seasoning.
Prep the salmon: When planks are done soaking, place the salmon filet on top, skin side down. Reserve about ½ cup of yogurt sauce and spoon the rest of the sauce over the salmon. Top with additional lemon slices and extra fresh dill.
Grill: Place the planked salmon on a heated grill over medium heat and cook for about 12–15 minutes, depending how thick the salmon is. The edges of the planks will char slightly and the salmon should be tender in the middle.
Serve: Once done, remove the plank from the frill and flake into serving sizes. Serve with reserved dill sauce.
NOTES
Soak the cedar planks: The most important tip is to soak the planks for at least 2 hours before cooking. This will prevent the wood from burning.
Dry the fish: Before seasoning the fish, pat the fish dry with paper towels.
Prep the fish: Remove any pin bones from the fish before cooking.
To cook planked salmon in the oven: Place the soaked planks on a baking sheet and bake at 350 degrees Fahrenheit for 15–18 minutes.
Photograph courtesy of Little Ferraro Kitchen
LEBANESE POTATO SALAD WITH SUMAC
SAM SAYS
“This light and refreshing Lebanese potato salad skips the mayo and leans into bright Mediterranean flavors with fresh lemon juice, olive oil, lots of herbs, and a hint of tangy sumac. It’s great served warm, at room temperature, or chilled.”
Serves 4
INGREDIENTS
- 1 pound baby potatoes, red or yellow, halved
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves grated or finely chopped
- 2–3 tablespoons fresh lemon juice (about 1 lemon’s worth)
- 1 teaspoon ground sumac
- 3 tablespoons finely chopped fresh parsley, plus more for garnish
- 2 tablespoons chopped fresh mint
- 2 green onions thinly sliced
- ½ yellow onion very thinly sliced
- Kosher salt
- Freshly ground black pepper to taste
INSTRUCTIONS
Cook the potatoes: Add the potatoes to a pot of cold, salted water. Bring to a boil, then reduce heat and simmer until just fork-tender, about 12–15 minutes. Drain and let cool slightly.
Make the dressing: In a large mixing bowl, whisk together the olive oil, grated garlic, lemon juice, sumac, parsley, mint, green onion, salt, and pepper. Add the sliced onion and toss to coat.
Toss and serve: Add the slightly warm potatoes to the dressing and gently toss to coat. Let the salad sit for a few minutes to absorb the flavors.
Garnish and enjoy: Taste and adjust seasoning if needed. Garnish with a little extra parsley and a sprinkle of sumac before serving.
NOTES
Start in cold water: Always add potatoes to cold salted water, then bring to a boil. This helps them cook evenly without falling apart.
Peeling optional: I don’t peel the baby potatoes, but if the skins start to come off naturally after boiling, feel free to peel a few.
Onion sharpness: For a milder onion flavor, rinse thin slices in cold water before tossing into the salad.
Make ahead: This salad actually gets better as it sits! Make it up to a day in advance and store it in the fridge.
Storage: Leftovers will keep for 2–3 days in an airtight container. Just give it a toss before serving to freshen it up.
Serve alongside lemon herb salmon, grilled flank steak, or even chicken shawarma skewers for a flavor packed meal.
Photograph courtesy of Little Ferraro Kitchen
GRILLED BALSAMIC STEAK KEBABS
Sam Says
“These grilled balsamic steak kebabs are herby, vibrant, and slightly sweet from aged balsamic, garlic, spices, and fresh garden herbs. They’re grilled until beautifully caramelized and juicy and make for a delicious dinner.”
Serves 4
INGREDIENTS
Steak Marinade
- 2 pounds filet mignon cut into 1–1½-inch cubes
- ¼ cup aged balsamic vinegar
- ¼ cup olive oil
- 2 garlic cloves grated or finely chopped
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 2 tablespoons soy sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons each fresh thyme, rosemary, and oregano, chopped
For the Skewers
- ½ onion cut into small wedges
- 1 red or orange bell pepper cut into 1 inch cubes
- Chopped parsley or cilantro for garnish
- Chimichurri for serving (optional)
INSTRUCTIONS
Make the marinade: In a large bowl or zip-top bag, whisk together the balsamic, soy sauce, olive oil, garlic, smoked paprika, cumin, salt, pepper, and chopped herbs.
Marinate the steak: Add the steak cubes to the marinade and toss well to coat. Cover and refrigerate for at least 20 minutes and up to 4 hours.
Assemble the skewers: Thread the steak cubes onto metal or soaked wooden skewers, adding an onion wedge every few pieces. Don’t overcrowd the skewers, leave a bit of space between each piece for even cooking.
Grill: Preheat the grill to medium-high heat. Lightly oil the grates if needed. Grill the skewers for about 2–3 minutes per side, turning occasionally, until nicely charred on the outside and medium-rare inside (130–135 degrees Fahrenheit internal).
Rest and serve: Transfer the skewers to a plate and let them rest for 5 minutes. Garnish with chopped parsley or cilantro and serve with chimichurri on the side.
NOTES
Cut filet evenly for even cooking: Try to keep your steak cubes around 1½–2 inches so they cook at the same rate.
If using wooden skewers, soak them first: Soak wooden skewers in water for 30 minutes so they don’t burn on the grill. You can also use metal skewers.
Let the steak rest before serving: After grilling, let the skewers rest for 5 minutes so the juices redistribute.
Other proteins: This marinade is fantastic on chicken thighs, chicken breast, or even grilled flank steak.
No fresh herbs? Use about 1 teaspoon of dried Italian herb blend or make your own with dried rosemary, thyme, and basil.
Vegetables: Save some of the marinade and toss it with vegetables like zucchini, mushrooms, or bell peppers for grilling.
Chef Samantha Ferraro, The Little Ferraro Kitchen
Samantha Ferraro is the creator of the popular food blog, The Little Ferraro Kitchen, and author of the cookbook, “The Weeknight Mediterranean Kitchen.” Samantha’s recipes have been featured in Women’s Health, Cosmopolitan, and the L.A. Times. She is a regular on-air contributor to King 5 Seattle, where she demonstrates easy Mediterranean recipes that are full of bold flavors. Locally, you’ll find Samantha teaching cooking classes and sharing recipes on social media.
