Hot Smoked Salmon with Roasted Beetroot – MIBRASA Style

Ascentia's Kitchen
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This is one of those classic flavour combinations that’s been given a real kick thanks to the MIBRASA Charcoal Oven, and one I always cook when demonstrating the MIBRASA oven to our clients. It’s a really simple recipe but packs a beautiful smoky punch that’s absolutely delicious.

You will need:

  • 1 MIBRASA 20cm shallow casserole dish
  • 2 MIBRASA cedar wood planks

Serves 2


  • 4 baby beetroots
  • 2 Salmon Fillets
  • 2 sprigs of Rosemary
  • 2 sprigs of Thyme
  • ½ tsp of toasted fennel seeds
  • 1 clove of garlic (bashed)
  • 2 – 3 sprigs of dill
  • Salt & Pepper for seasoning
  • Olive oil


  • Thoroughly wash the beetroot
  • Place the beetroot in a vacuum pack bag with the olive oil, rosemary & thyme sprigs, fennel seeds, garlic and salt & pepper
  • Sous Vide at 83’c for 40 minutes.
  • Place in the fridge to cool completely

Light your MIBRASA Charcoal Oven taking the temperature to about 350’c. Whilst you wait for the oven to come to temperature soak the cedar planks in cold water.

  • Remove the beetroot from the vacuum bag into the shallow casserole dish along with all the juices and herbs
  • Place in the top shelf of the MIBRASA and roast for 10 minutes, turning the beetroot occasionally
  • Remove the cedar planks from the water, pat dry and place each salmon fillet on a plank flesh side down, season the skin with a drizzle of olive oil and a good pinch of sea salt
  • Place the planks with the salmon directly onto the grill in the center of the MIBRASA and roast for 6-7 minutes (the wood will char and smoke, this is a good thing as the cedar smoke will penetrate the salmon imparting a beautiful smoky flavour)

Hot Smoked Salmon

The result will be a  juicy fillet of salmon and thanks to the enclosed charcoal oven the salmon will have a really nice crispy skin. Once cooked serve immediately with the beetroot, dressed with a little olive oil and a few sprigs of dill.