An ongoing program of product improvement may require us to change
specifications without notice. WS-GVR. Revised March 2009
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free (800) 578-6836
Tel (360) 650-1111
Fax (360) 734-0223
Roasted Salmon with Mustard Seed Seasoning
Serves 4
Wood Stone’s Pacific Northwest location affords us what we believe to be the finest salmon in the world. Ours comes from the ecologically
sound reefnet practices of Lummi Island Wild, which gives us the best possible beginning to a magnificent meal. Roasted to a tender pink, we
think this salmon tastes delicious when cooked to rare or medium-rare.
Ingredients
1 ea. 24-oz.. salmon filet, skin on, and de-boned
1 Tbsp. clarified butter
1⁄4cup. Mustard Seed Seasoning
Lemon wedges
Method
Rotisserie: IR Knob set at 71⁄2
Lightly coat the salmon with clarified butter, then rub Mustard Seed Seasoning over it, thoroughly coating the surface of the fish. Place•
the salmon skin side down in the fish basket, positioning the filet so the widest end of the filet is at the bottom of the basket.
Place the U-Hook over the fish basket and through the perforated holes at the bottom of the basket. The U-Hook should be close enough•
to the fish to secure it, but not so close as to make indentations in the filet.
Using the S-Hook located at the top of the fish basket, hang the basket in one of the hooks in the rotisserie. Close the door and set the IR•
KNOB to 71⁄2. Press the START button.
Roast until the salmon is flaky and uniformly cooked through. Medium-rare salmon has an opaque exterior and a shiny pink-orange•
interior.
When the fish is cooked to desired doneness, press the STOP button on the rotisserie, and carefully remove the fish basket from the•
rotisserie. Allow the fish to rest for 10 minutes before serving.
Squeeze with lemon before serving.
reCipe
10
