chill beach dinner

The tourists are finally back to where they came from, so we can finally enjoy the beach all to ourselves. It’s a bit colder, but I’d rather enjoy an empty beach and close parking. We wanted to do a last beach dinner before the time changes and winter sets in. Simple dinner. Super easy with minimal prep. I just made a tomato salad at home, and pan fried the Scottish Salmon on the spot.

Here’s how to make the tomato salad:

• 3 tomatoes
• 1 bell pepper
• 1/2 pablano pepper
• 1/4 onion
• 1/4 cup olive oil
• 1 lime
• 3 tablespoons of white balsamic vinegar

I like to thinly slice everything lengthwise almost like you just sliced it on a mandolin (you can use a mandolin if you have one). Then put the tomatoes and peppers in a colander with a plate underneath and add salt. This will draw all the moisture out of the tomatoes so your salad isn’t a soupy mess. Let it sit for about 5-10 min. My rule of thumb for a good dressing is 3 parts good olive oil to one part acid (vinegar, soy sauce, lime, lemon, orange, etc.). Then mix it with the vinaigrette, and maybe add some fresh herbs if you have them. Cook the salmon simply with salt. Start with the skin side down and cook it about 70% of the way and finish it off on the other side. The goal is to get it golden and crispy on top. When you put the tomato salad over the fish, the sauce will fuse with everything and you wont need anything else.

Now go to the beach and enjoy.