Charcoal Ovens such as the Mibrasa range of commercial charcoal ovens and grills are incredible at cooking proteins – especially seafood. Check out our video recipe below for Mibrasa’s famous Salmon – cooked straight on the oven racks!
MIBRASA SALMON AND TROPICAL SALAD
Serves: 2 | Cook time: 7 minutes | Accessories: 1 Mibrasa Casserole Dish
Ingredients:
- 1/2 mango
- 1/4 pineapple
- 1 cup of cooked Haricot/black-eyed beans
- 2 tbsp. fresh chopped coriander
- 1 tsp. of Jamaican pepper
- 1 tsp. ground cumin
- ¼ tsp. cayenne pepper
- ½ tsp. ground cinnamon
- 2 salmon fillets with skin (140g)
- 1 tsp. olive oil
Method:
- Peel the pineapple, remove the centre and cut into ½ cm cubes. Drizzle a little olive oil in a Mibrasa casserole dish and fry the pineapple cubes in the oven for 2 minutes.
- Peel the mango and cut into cubes of a similar size to the pineapple. Mix the mango, pineapple, beans, coriander and a pinch of salt in a bowl. In a separate bowl add pepper, cumin, cayenne and cinnamon and then use the mixture to rub both sides of the salmon fillets.
- Place the salmon directly on the Mibrasa grill, skin-side down, and cook for 5 minutes (depending on the thickness of the piece). Take the salmon out from the Mibrasa using the tongs or a spatula to avoid splitting the fillet. If the oven is very hot, cook on the top grill.
- Plate the salmon fillet on a bed of fruit salad.
