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- 500 g salmon fillet
- Olive oil
- Angus&Oink Lemon Pepper seasoning
- About 120 g fresh spinach
- 2–3 garlic cloves
- 50 g mascarpone cheese
- 50 g mild mustard
- 450 g puff pastry (yeast-free)
- 1 egg
- A handful of watercress
- Sesame seeds
- Salt
- Pepper
Ingredients
Recipe
- Prepare the Kamado BONO grill for indirect cooking: light the charcoal with a starter, wait until the temperature reaches 180°C. Adjust the top and bottom air vents to maintain a consistent temperature, set up the two-zone cooking system with deflectors, and place the grill grates.
- Brush the salmon fillet with olive oil and season with spices. Sear in a pan for a couple of minutes on each side until browned but not fully cooked. Allow to cool.
- Sauté the spinach, seasoning with salt, pepper, and finely chopped garlic. Spread mascarpone cheese and mustard sauce over the top of the salmon. Place the salmon and spinach on a sheet of puff pastry (yeast-free), cover with another sheet of pastry, brush with beaten egg, sprinkle with sesame seeds, and bake on a baking stone in the grill using indirect heat for about 30 minutes.
- Once cooked, remove and let rest. Serve with your favourite sauce and watercress.
