Salmon with Smoky Chimichurri and Charred Peppers

Cooking Temperature

• Cook salmon to a minimum internal temperature of 145°F (63°C). Use a calibrated meat thermometer inserted into the thickest part of the fillet away from bone. Wood-fired cooking can create uneven heat distribution, so test multiple areas.

Cross Contamination

• Raw salmon can harbor pathogens that contaminate cutting boards, utensils, and countertops. Use separate cutting boards for raw fish, and sanitize all surfaces and tools after handling raw salmon before they contact other ingredients or ready-to-eat foods.

Allergen Warning

• This dish contains fish. Guests or consumers with fish allergies should avoid this dish entirely. Cross-contact with fish allergens can occur even from airborne particles during preparation.

High Risk Population

• Pregnant women, elderly individuals, young children, and immunocompromised persons are at higher risk for foodborne illness from undercooked fish. Ensure salmon is cooked to proper temperature and consumed promptly after cooking.

Storage

• Store raw salmon at 40°F (4°C) or below. If not cooking within 2 days, freeze at 0°F (-18°C). Leftover cooked salmon may be refrigerated for up to 3 days in airtight containers. Reheat leftovers to 165°F (74°C).

Handling

• Keep raw salmon cold during preparation. Minimize time at room temperature. Pat fillets dry before cooking to achieve proper char rather than steaming. Wash hands thoroughly with soap for 20 seconds after handling raw fish.

Equipment Safety

• Wood-fired cooking involves open flames, hot coals, and radiant heat. Use long-handled tongs and heat-resistant gloves. Maintain safe distance from flame when adding or removing items. Never leave fire unattended.