Spice-Crusted Salmon with Rosé-Glazed Vegetables
Recipe courtesy of Chef Nick Leahy from Nick’s Westside and Niceland seafood.
Ingredients
Main
- 2 filets of salmon, skin off
- Big Green Egg Classic Steakhouse Seasoning
- Hummus
Vegetables
- Kalamata olives
- Marinated artichokes
- Peppadew peppers, can substitute with roasted red bell peppers
- Roasted garlic
- 1/2 cups (120 ml) of rosé wine
Accessories
Big Green Egg Seasoning, Classic Steakhouse
The Big Green Egg Classic Steakhouse Seasoning is perfect for grilled steaks and amazing on any cut ...
See AccessoryCast Iron Cooking Grids
For perfect sear marks on your food, utilize the superior heat conductivity of the Cast Iron Cooking...
See AccessorySkillet - Cast Iron
Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...
See AccessoryInstructions
Main
Step 1
Set the EGG for direct cooking to 400°F/204°C, with a cast iron grate, flat sideup, and a cast iron skillet.
Step 2
Liberally add the Big Green Egg Classic Steakhouse Seasoning to the salmon and pat to adhere. Oil the cast iron grate, pat the salmon to get any access moisture off and place on the cast iron grate.
Step 3
Remove from the EGG. Serve the salmon over the hummus with the vegetables.
Vegetables
Step 1
Add the roasted garlic and peppadew peppers to the cast iron skillet, cook for about 3-4 minutes.
Step 2
Add the artichokes, olives and wine to the cast iron skillet. Flip the salmon and continue to cook for another 5 minutes
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