An ongoing program of product improvement may require us to change
specifications without notice.
WS-GVR. Revised March 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free (800) 578-6836
Tel (360) 650-1111
Fax (360) 734-0223
[email protected] or visit www.woodstone-corp.com
Roasted Salmon with Mustard Seed Seasoning
Serves 4
Wood Stone’s Pacific Northwest location affords us what we believe to be the finest salmon in the world. Ours comes from the ecologically
sound reefnet practices of
Lummi Island Wild
, which gives us the best possible beginning to a magnificent meal. Roasted to a tender pink, we
think this salmon tastes delicious when cooked to rare or medium-rare.
Ingredients
1 ea. 24-oz.. salmon filet, skin on, and de-boned
1 Tbsp.
clarified butter
1
⁄
4
cup.
Mustard Seed Seasoning
Lemon wedges
Method
Rotisserie: IR Knob set at 7
1
⁄
2
Lightly coat the salmon with clarified butter, then rub Mustard Seed Seasoning over it, thoroughly coating the surface of the fish. Place
•
the salmon skin side down in the fish basket, positioning the filet so the widest end of the filet is at the bottom of the basket.
Place the U-Hook over the fish basket and through the perforated holes at the bottom of the basket. The U-Hook should be close enough
•
to the fish to secure it, but not so close as to make indentations in the filet.
Using the S-Hook located at the top of the fish basket, hang the basket in one of the hooks in the rotisserie. Close the door and set the IR
•
KNOB to 7
1
⁄
2.
Press the START button.
Roast until the salmon is flaky and uniformly cooked through. Medium-rare salmon has an opaque exterior and a shiny pink-orange
•
interior.
When the fish is cooked to desired doneness, press the STOP button on the rotisserie, and carefully remove the fish basket from the
•
rotisserie. Allow the fish to rest for 10 minutes before serving.
Squeeze with lemon before serving.
reCipe
10
