Seafood

  • Salmon with Green Ajika

    Salmon with Green Ajika

    Green Ajika is a spicy mixture of chiles and fresh herbs from the country of Georgia.  Here it is used as both a seasoning rub and a condiment for Wood Stone Home oven roasted salmon filet.  Couldn’t be easier or more delicious!

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  • Spanish Style Baked Fish with Fresh Tomato and Olive Salsa

    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.

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  • Baked Halibut with Lemon and Olive Relish

    Baked Halibut with Lemon and Olive Relish

    Halibut will cook quickly to tender perfection in the Wood Stone Home oven with the flame turned down and a foil tent. This tangy relish keeps for a week or so in the refrigerator and is equally delicious with roasted chicken.

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  • Seared Scallops with Mango Pepper Sauce

    Seared Scallops with Mango Pepper Sauce

    Sea scallops are quickly seared, resulting in a perfectly browned exterior with a succulent, translucent center, thanks to the high heat of the Wood Stone Home oven.

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  • Salade Niçoise with Oven Poached Tuna

    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.

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  • Prosciutto Wrapped Shrimp with Clementine Oil

    Prosciutto Wrapped Shrimp with Clementine Oil

    Three minutes in the oven, a drizzle of Clementine oil, and everyone loves you!

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  • Orange Juniper Salmon with Fennel Citrus Salsa

    Orange Juniper Salmon with Fennel Citrus Salsa

    The piney scent of juniper mixes with the brightness of the orange to impart an intoxicating flavor to salmon. If you wish, coat the fish with the rub a few hours ahead of time to partially cure it gravlax-style.

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  • Poached Salmon with Green Goddess Sauce

    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.

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  • Valencia Paella

    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.

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  • Cedar Planked Salmon

    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.

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  • Traditional Clams Cataplana*

    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.

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  • Oven Roasted Clams

    Oven Roasted Clams

    The delicious Spanish flavors of smokey paprika, sherry vinegar, garlic and oregano permeate these succulent clams.

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  • Recipe No Image

    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.

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  • Recipe No Image

    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.

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  • Spicy Roasted Whole Fish

    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.

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