New Wood Fired Salmon Recipe

Inspired by Lui Lui

Time45m

Serves4

Atlantic salmon cooked in our brick oven, served with potatoes, fresh vegetable and topped with fresh basil aioli

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Ingredients

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1
Prepare the Potatoes
Wash and cut the potatoes into wedges. Boil them in salted water for about 10-12 minutes or until fork-tender, then drain and set aside.
2
Prepare the Vegetables
Wash and chop the mixed vegetables into bite-sized pieces. Set aside.
3
Make the Basil Aioli
In a food processor, combine the fresh basil leaves, mayonnaise, garlic cloves, lemon juice, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary.

4
Preheat the Brick Oven
Preheat your brick oven to 400°F (200°C). Ensure it is hot enough for cooking the salmon.
5
Cook the Salmon
Place the Atlantic salmon fillets skin-side down on a baking tray. Season with salt and pepper. Place the tray in the brick oven and cook for 12-15 minutes, or until the salmon is flaky and cooked through.
6
Roast the Vegetables
In the last 5 minutes of the salmon cooking, add the mixed vegetables to the oven on a separate tray. Roast until they are tender and slightly charred.

7
Plate the Dish
On each plate, place a serving of potato wedges, top with the cooked salmon fillet, and add a generous portion of roasted vegetables. Drizzle with the basil aioli before serving.