Recipe courtesy of Chef Nick Leahy from Nick’s Westside and Niceland seafood.
Ingredients
- 2 filets of salmon, skin off
- Big Green Egg Classic Steakhouse Seasoning
- Hummus
Vegetables Ingredients
- Kalamata olives
- Marinated artichokes
- Peppadew peppers, can substitute with roasted red bell peppers
- Roasted garlic
- ½ cup of rosé wine
Instructions
Set the EGG for direct cooking without the convEGGtor to 400°F/204°C, with a cast iron grate, flat side up, and a cast iron skillet.
Liberally add the Big Green Egg Classic Steakhouse Seasoning to the salmon and pat to adhere. Oil the cast iron grate, pat the salmon to get any access moisture off and place on the cast iron grid.
Remove from the EGG. Serve the salmon over the hummus with the vegetables.