Seafood
-
Salade Niçoise with Oven Poached Tuna
The tuna for this salad is “poached” in spiced olive oil in a low oven producing an incredibly moist and flavorful product. This is one of those great dishes to make while your oven is heating up or after you’ve turned it off.
learn more » -
Spanish Style Baked Fish with Fresh Tomato and Olive Salsa
The Spanish terra cotta cazuela and the Wood Stone oven work in tandem to produce beautifully moist and flaky fish while creating light yet piquant tomato sauce.
learn more » -
Prosciutto Wrapped Shrimp with Clementine Oil
Three minutes in the oven, a drizzle of Clementine oil, and everyone loves you!
learn more » -
Poached Salmon with Green Goddess Sauce
Here’s a recipe that takes advantage of the heat up or cool down time of the Wood Stone oven.
learn more » -
Valencia Paella
This recipe was introduced at a trade show in Barcelona. The dish brought many Spanish vendors back daily for another taste! Feel free to mix it up here by adding or substituting other seafood such as salmon and mussels.
learn more » -
Cedar Planked Salmon
Wood Stone’s Pacific Northwest location affords us what we believe to be the finest salmon in the world. Ours comes from the ecologically sound reefnet practices of Lummi Island Wild, which gives us the best possible beginning to a magnificent meal. Baked to a tender pink in a Wood Stone oven, we think this salmon tastes delicious when cooked to rare or medium rare
learn more » -
Traditional Clams Cataplana*
This signature dish of Portugal is a natural for the Wood Stone oven. Begin by sautéing with the cataplana open and then clamp shut to allow the clams to steam in their own juices. Open and serve in the pan using the lid for discarded clam shells.
learn more » -
Oven Roasted Clams
The delicious Spanish flavors of smokey paprika, sherry vinegar, garlic and oregano permeate these succulent clams.
learn more » -
Cedar Planked Trout with Pancetta
Besides being truly delicious, trout is also one of the fish that we can eat without guilt as it is considered environmentally sustainable. The plank helps the fish retain moisture while infusing it with the smoky flavor of the wood.
learn more » -
Green Goddess Sauce
A variation on the classic dressing from San Francisco’s Palace Hotel, this sauce is a perfect complement to cold poached salmon or leftover roast chicken.
learn more » -
Spicy Roasted Whole Fish
A whole fish roasted in the oven offers a dramatic as well as a crispy and succulent centerpiece to your dinner table. The Asian flavored marinade works well with individual fillets of fish.
learn more »
