Just 5-6 minutes in the Forno Venetzia brings this tender fish to a crisp. With tender juicy meat on the inside and a crispy outside, this sweet-tangy dish this recipe is a must-try! Don’t forget to marinate ahead of time for 4-24 hours, to lock all the juicy flavor in!
This recipe requires a cast iron pan ( or 2) , and 3-4 medium sized logs.
*Since fish absorbs flavors so well, try experimenting with your choice of wood, cedars and other great smelling hardwood can really elevate the taste of this dish!
Honey Sesame Salmon with Charred Bok Choy
- 4 4-6 oz Atlantic salmon filets skinless
- 2 tsp sesame oil
- 1 tbsp. sesame seeds
- 2 tsp dry ground ginger
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp hoisin
- 2 tsp black pepper ground
- 4 heads (small-medium heads) boy choy quartered
- 1/4 cup scallions thinly sliced
- In a medium bowl, whisk together all marinating ingredients. Allow salmon to marinate in this mixture in the refrigerator for at least 4 hours and for a maximum of 24 hours.
- Preheat Forno Venetzia oven to500-600°F, using 3-4 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat.
- Pull salmon from the refrigerator 30 minutes to one hour before cooking.
- Preheat two large cast iron pans (10”) in the Forno Venetzia oven, minimum 5 minutes.
- Carefully remove both pans and place onto work station
- Remove salmon from marinade and place into one cast iron pan, spooning two tablespoons of the marinade, evenly over the salmon. Place the cast iron pan into the oven on the opposite side of the logs.
- Pour the remaining marinade into the second cast iron pan, and place the bok choy over top (close together is ok). Return this cast iron pan to the oven, beside the salmon.
- The salmon will cook to medium in about 5 minutes and medium well in about 6 minutes. The bok choy will cook in about 3-4 minutes.
- The key with the salmon is to carefully rotate the pan, as needed to allow the top of the salmon to caramelize evenly.
- For plating, serve the bok choy on the bottom, with the salmon place on top, and finally garnished with fresh scallions.