Spice-Crusted Salmon with Rosé-Glazed Vegetables

Big Green Egg

Recipe courtesy of Chef Nick Leahy from Nick’s Westside and Niceland seafood.

PREP TIME

15 Minutes

EGG TEMP

400°F/204°C

COOK TIME

30 Minutes

SERVINGS

1-4

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 ...

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Cast Iron Cooking Grids

For perfect sear marks on your food, utilize the superior heat conductivity of the Cast Iron Cooking...

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Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

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Instructions

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

Instructions

Main

Set the EGG for direct cooking to 400°F/204°C, with a cast iron grate, flat sideup, and a cast iron skillet.
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.
Remove from the EGG. Serve the salmon over the hummus with the vegetables.

Vegetables

Add the roasted garlic and peppadew peppers to the cast iron skillet, cook for about 3-4 minutes.
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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