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Summer Salmon Teriyaki with Salt Crusted Baby Potatoes

Cooked outside in the Morso oven, creates the perfect dinner for a sunny evening
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Ingredients
  

  • 1 Side of Salmon
  • 2 Limes
  • 2 inch Root Ginger
  • 2 Red Chillies
  • 2 Garlic Cloves
  • 1 Bunch of Spring Onions
  • 6 Baby Leaks
  • 10 Stems of Asparagus
  • 4 dsp Teriyaki Sauce
  • 1 dsp Balsamic Vinegar
  • 1 tsp Soft Brown Sugar
  • 1 dsp Honey
  • 1 dsp Olive Oil

Potatoes

  • 450 g Potatoes
  • 1 tsp Himalayan Salt
  • 2 dsp BBQ Sauce

Instructions
 

  • Build up the Morso fire in the oven to 200oC
  • Push fire to the back of the oven.
  • Prepare the salmon fillets by chopping, slicing all ingredients.
  • Sprinkle over the salmon placed in griddle cast iron pan.
  • Place in the floor of the oven for 15minutes. * (Cooking time will vary interesting thickness of the fish)*
  • Steam potatoes for 10-12minutes. Then dry & place a cross, sprinkle with melt butter, seasonal herbs & salt.
  • Cooking time alongside salmon in the Morso in a separate pan approx 15minutes. If liked, add a little BBQ sauce also.