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Baked Salmon - Forno Bravo Forum: The Wood-Fired Oven Community

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Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Baked Salmon

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  • Baked Salmon

    We had VitoDuke (Mel) over this weekend with two other couples, and had a great time. We threw pizza, drank wine and christened the demo kitchen. I think everyone had a good time -- and the food was great.

    One of the dishes was a baked salmon that Peter made.

    Peter coated the fish with salt, pepper, oil and rosemary, and grilled it on the Forno Bravo grill, skin side down in a moderately hot oven. It got some light sear marks.

    Then, he sauted diced celery, onion, garlic and parsley and oil in pan. He added the salmon to the pan, skin side up, and coated it with honey. He added a couple of tablespoons of tomato sauce from the pizzas, and returned the pan to bake. Really nice. All done in the oven right after pizza. The salman had been slightly seared, and it was very moist and the veggies were soft and had a wonderful flavor. I'm probably leaving something out, but this at least gives you the idea.

    Here are a couple of photos.

    Try it out. It was more interesting than just baking the salmon and not that hard to do.

    James
    Last edited by james; 05-15-2006, 06:10 PM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Baked Salmon

    Hi James, --We would all like to thank you for a fantastic meal. It really was amazing how easy Peter made everything look. The oven is capable of doing so much more than pizza. Anybody with an oven should make arrangements with James for the class. This time of year is so beautiful in the wine country, and James is the perfect host.The Roquefort and Portobello mushroom pizza was one of the best pizza's we've tasted. THANKS AGAIN--Mel

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