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Mike & Pat’s Wood Fired Salmon Curry

Mike and Pat have sent in another cracking wood fired recipe. This wood fired salmon and spinach recipe is ideal for those summer evenings and is packed with flavour!

Remember, send us your wood fired recipes to be featured on our recipe section.

You’ll Need

  • 2tbsp rapeseed oil
  • 1 cinnamon stick
  • 2 cloves
  • 1large onion
  • 1/2 tsp brown sugar
  • 250g ripe cherry tomatoes, roughly chopped
  • 4cm root ginger, peeled & finely grated
  • 4 garlic cloves, crushed
  • 1 green chilli, finely chopped
  • 1/4 tsp garam masala
  • 1tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 1/2 tsp salt
  • 250g baby leaf spinach
  • 400g skinless salmon fillets

Fire up your wood fired oven to its optimum temperature. Then, move the fire to either the back or side of your oven and maintain a temperature at around 180-200°c.

Next, pour your rapeseed oil into a large cast iron pan and place into your wood fired oven. When hot, add the cinnamon stick, peppercorns and cloves. Cook for around 2 minutes until they start to release their aromas.

Add the onion and brown sugar and cook for 12-15 minutes until golden and caramelised. Stir in the tomatoes and cook for a further 5 minutes, stirring occasionally until they begin to soften.

Then, add the ginger, garlic, green chilli and mix in the garam masala, cumin, coriander, turmeric, chilli powder and salt. Keep stirring to ensure spices don’t catch on the bottom of the pan. After about 8 minutes the mixture should start to look like a paste. Add the spinach, place lid on pan, place near front of oven and leave until the spinach has wilted.

Next, cut your salmon into large chunks and add to the pan. Stir to coat the salmon with the tomato and spinach sauce. Cover with a lid for about 7-10 minutes until the salmon is cooked through.

Remove the cinnamon stick, season with salt and pepper to taste and serve with rice.

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