Blood Orange Stone Baked Salmon
This healthy recipe is perfect to help with those post-Christmas blues! Inspired by our winter January produce, this delicious fish based dish is bright and colourful to the eye but also warms the cockles on a cold winters eve.
- 2 5-Ounce Skinless Salmon Fillets
- 1 Can of Chickpeas
- 1 Blood Orange
- 1 Bunch Fresh Dill
- 1 Clove Garlic
- 1 English Cucumber
- 1 Lemon
- 1 Red Onion
- 1 Bunch of Thyme
- ½ Cup Goat Cheese, Crumbled
Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down and maintain the temperature at 230 degrees C. For more information, please refer to our Cooking Techniques Guide.
Thinly slice the blood orange and chop the dill. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Peel the cucumber and slice in half lengthwise; scoop out and discard the seeds and slice the cucumber. Cut the lemon into quarters and remove the seeds. Peel and thinly slice the red onion.
Season the salmon fillets with salt and pepper on both sides. Lightly oil a sheet pan and place half of the blood orange slices and half of the thyme sprigs in a single layer in the middle of the pan. Place the seasoned salmon on top of the orange and thyme. Top with the remaining orange and thyme sprigs and drizzle with a little olive oil. Place the sheet pan in the oven and roast the salmon for 15-20 minutes or until cooked through.
While the salmon roasts, in a large bowl, combine the cucumber, chickpeas, garlic paste, as much of the red onion as you’d like, half of the goats cheese and half of the dill. Toss with the lemon wedges, some olive oil, salt and pepper.
Garnish with the remaining dill and goat cheese and enjoy!
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