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Kamado Bono Limited 25 inch BBQ grill, black color, side profile view with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ black

5,960.00AED
Kamado Bono Limited 25 inch BBQ grill, red color, side profile with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ red

5,960.00AED
Kamado Bono Grande 23" black

Kamado Bono Grande 23″ black

5,380.00AED
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Salmon Wellington
Fish

Salmon Wellington

1 - 2 h

4

2/3

Print out

Ingredients

  • 500 g salmon fillet
  • Olive oil
  • Your favorite fish spices
  • About 120 g fresh spinach
  • 2-3 garlic cloves
  • Mascarpone cheese
  • “Original Mustard” mustard sauce
  • 450 g puff pastry (yeast-free)
  • 1 egg
  • A handful of arugula
  • Sesame seeds
  • Salt
  • Pepper

Recipe

  1. Salmon Wellington: Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a fire starter, and wait until the temperature reaches 180 degrees Celsius. Adjust the top and bottom air vents to maintain a consistent temperature.
  2. Brush the salmon fillet with olive oil and season with your favorite fish spices. Sear it in a pan for a couple of minutes on each side, just until browned. Set it aside to cool. In the same pan, sauté the spinach, seasoning with salt, pepper, and minced garlic. Spread mascarpone cheese and mustard sauce on top of the salmon. Place the salmon and spinach on a sheet of puff pastry, cover with another sheet of pastry, brush with beaten egg, sprinkle with sesame seeds, and bake on the grill using indirect heat with a baking stone for about 30 minutes.
  3. Once baked, remove and let it rest. Serve with your favorite sauce and arugula.
  4. Enjoy your meal

RECIPES

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