Salmon fillet with vegetables from the cooking stone

"The Bricknic cooking stone always invites you to come up with something new. I think it's great that you can grill a good piece of meat in the kamado, while preparing a salmon fillet with vegetables in the cooking stone right next to it. This time I made: salmon fillet on a bed of coarsely chopped vegetables. Easy, healthy and delicious!" - Bo

Let's get started!

1. Light the kamado and bring it to 180°C. You can also use the cooking stone in the oven if you don't have time to light the kamado. In that case, preheat the oven to 180°C.
2. Meanwhile, cut the vegetables into coarse pieces and mix them with olive oil, paprika powder, salt and pepper.
3. Brush the salmon fillet with olive oil, garlic, lemon zest, pepper and a little salt. Let this come to room temperature for 15 minutes.
4. Place the cooking stone on the kamado and let it heat up. After about 5 minutes, the cooking stone is hot and ready to be filled with the vegetables. Place the lid on the cooking stone and grill for about 10 minutes.
5. Carefully remove the lid from the cooking stone with BBQ gloves. Place the salmon fillet skin-side down on the vegetables. You don't need to put the lid back on the cooking stone. 
6. Close the kamado and let the salmon cook this way for 8-12 minutes.
7. When the salmon is just translucent inside and easily flakes apart, it's time to dig in. For the finishing touch, place a slice of lemon on top. Enjoy your meal!

Tip

Work with indirect heat (use a heat deflector). Do you want to go all out with the Bricknic cooking stone? Then be sure to check out Bricknic's recipe page for more inspiration!