- A side of salmon
- 70g sea salt flakes
- 70g caster sugar
- 30g loose tea. Choose a tea that you like the flavour of. We have used a strong Yorkshire tea and Lady and Earl grey which have lovely flavours.
- Mix the salt, sugar and tea together and then lay on the salmon and then gently rub all over. Cover with cling film and then place in the fridge for around 5 hours. (Note: We made this once and left it overnight which was too long….the salt permeated into the fish too much and had a brining effect which made the salmon too salty. 5-6 hours seems to be the perfect amount of time.).
- Light your Garden Oven and let it reach a temperature of around 180°C.
- Whilst the oven is getting up to temp. take the salmon out of the fridge, run it under the tap, removing the salt,sugar and tea and then let it reach room temperature.
- Place on a foil lined baking tray and then place directly on the stones.
- Immediately close the bottom air vents on the firebox door, throw some loose tea into the fire and then cook for 12/13 minutes and then it is done.
We love this served with seasonal asparagus and baby new potatoes in the summer or in winter with some green veg and mashed potato and instead of using loose tea , we have been known to cut open tea bags! 😉 Enjoy! Juliet The Garden Oven Company