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  • Fire-baked salmon
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    on Birch Wood with Caper and Grape Salad
    By Tina Nordström

    Fire-baked salmon

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    Servings: 4

    PREPARATION:

     
    • 1

      Place a piece of birch wood, large enough for the fish to sit on, in water for 24 hours. This step is important. If omitted, the log will catch fire.

    • 2

      Mix together all the Ingredients for the marinade.

    • 3

      Cut the fish into four equal parts without cutting through the skin.

    • 4

      Brush the top of the salmon generously with the marinade.

    • 5

      Season with salt and pepper according to taste.

    • 6

      Put the salmon on the wood and place directly on top of the fire. Leave to cook for about 25 minutes.

    • 7

      For the Salad: Divide the lettuce in two.

    • 8

      Cut the grapes in half and remove any remaining seeds.

    • 9

      Mix with the capers, the red onion, the oil and the vinegar.

    • 10

      Mix in the lettuce and season with salt and pepper.

    • 11

      Serve the salmon with the “Caper and Grape Salad”.

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  • Servings: 4

    PREPARATION:

     
    • 1

      Place a piece of birch wood, large enough for the fish to sit on, in water for 24 hours. This step is important. If omitted, the log will catch fire.

    • 2

      Mix together all the Ingredients for the marinade.

    • 3

      Cut the fish into four equal parts without cutting through the skin.

    • 4

      Brush the top of the salmon generously with the marinade.

    • 5

      Season with salt and pepper according to taste.

    • 6

      Put the salmon on the wood and place directly on top of the fire. Leave to cook for about 25 minutes.

    • 7

      For the Salad: Divide the lettuce in two.

    • 8

      Cut the grapes in half and remove any remaining seeds.

    • 9

      Mix with the capers, the red onion, the oil and the vinegar.

    • 10

      Mix in the lettuce and season with salt and pepper.

    • 11

      Serve the salmon with the “Caper and Grape Salad”.

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