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Blood Orange Stone Baked Salmon

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.

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  • 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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Guest Post – Maple Plank Wood Fired Salmon

We are delighted to share with you a guest recipe from our friend Marcus Bawdon. This recipe would be perfect for cooking in your wood fired oven at home. Marcus lives in Devon and loves to cook, grow his own produce and photograph food. His website countrywoodsmoke.com focuses on outdoor cooking, how-to videos and a food blog of incredible recipes! He even has an e-book available for download on Amazon. So here it is, Marcus’ Maple Plank Wood Fired Salmon…enjoy!

Maple Plank Wood Fired Salmon

A great way of cooking delicate fish in a wood fired oven is on a wooden plank, this method works so well with a thick salmon fillet, adding extra smokiness and keeping the inside from drying out.

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  • Dry Cure

A dry cure is perfect to make the most out of salmon, the best flavour balance for me is 50/50 demerara sugar and sea salt, a couple of handfuls of dry cure is enough for a salmon fillet like this. Rub in well and wrap in clingfilm, leave overnight in the fridge to cure.

Rinse off the cure in the morning, pat dry with a kitchen towel and leave in the fridge uncovered for 4-6 hours to form a sticky pellicle.

  • Plank

Pre-soak a wooden plank that will fit your salmon fillet for a couple of hours, I chose Maple, but oak would work well, as would most hardwoods or fruit/nut woods. Soaking stops the plank from burning too quickly.

  • Wood Fired Oven

Set up your Wood Fired Oven for a medium heat, I was aiming for 240-260degC in the middle of the oven, and used my favourite silver birch for the fire, which has a sweet hunger inducing smoke. You could also do this on a BBQ with a lid.

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Place the salmon on the plank, and then plank into the oven, just inside the door, keep an eye that the salmon doesn’t burn if the oven is running hot, and turn the plank around so all sides cook. The salmon should take 20 minutes or so, I brushed mine with a mix of 4tbps Maple Syrup mixed with a dram of Single Malt Whisky for the last 5 minutes to build up a glaze.

I served the salmon with boiled potatoes with chopped parsley and butter, and a whisky mustard cream sauce. To make this, reduce down 50ml single malt whisky in a saucepan, stir in a teaspoon of wholegrain mustard, and 6 tbsps double cream, season with sea salt and coarse grained black pepper, warm through, and drizzle over the salmon.

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If you enjoyed this recipe please let Marcus know by tweeting him @devonwoodsmoke and if you tackle the recipe yourselves please be sure to share your photos with us!

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