Outdooroven recipe: Salmon with limoncello & dill
- 1 whole salmon side (on the skin)
- 1 lime / lemon
- 1 shot of limoncello (or more)
- 200 grams coarse sea salt
- 200 grams cane sugar
- pepper
- salt
- Oven Dish
- Sprinkle the top of the salmon with the limoncello. Then grate half the zest of the lime, top the salmon with small sprigs of dill and a pinch of salt and pepper.
- Mix 200g salt and 200g sugar together.
- Spread this mixture on the bottom of the Oven Dish. Lay the salmon skin-side down on the mixture and cover the Oven Dish with foil.
- Now place the Oven Dish with the salmon in the fridge for at least an hour (and up to 8 hours).
- When you are ready, light a medium-high fire in the Outdoor oven.
- Place the Oven Dish in the oven compartment of the Outdoor oven.
- When the salmon is ready, you can use a spatula or knife to remove nice pieces of salmon from the salmon skin.