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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe is adapted from Tom Colicchio's Think Like a Chef cookbook. We had a very nice, thick piece of wild salmon, so I decided to try this recipe. I still think I need more practice with making the salt crust and getting it off, but it was a very interesting change of pace for salmon. Ingredients:
1 tablespoon olive oil |
1 1/2 lbs salmon fillets, skin on, cut into serving-size pieces |
4 cups coarse salt, approximately (the really big granules, not just kosher) |
fresh ground black pepper |
extra virgin olive oil |
lemon, sections |
Directions:
1. Heat the oven to 400 degrees F.
2. Heat 1 T oil in a ovenproof skillet (I use cast iron) until it just shimmers (do not let it smoke). Add the salmon skin side down and cook until the skin begins to crisp, about 2-3 minutes.
3. Mound the salt around and over each piece, trying to get it to really make a cohesive crust on each one (will make removal easier later).
4. Roast in oven for 5 minutes per inch of thickness. Remove the salmon from the oven and let sit for 2 minutes in the crust. Carefully brush away the salt (the top will look slightly rare but the side will be cooked). Transfer to a clean work surface and finish removing salt with a pastry brush.
5. Season with a drizzle of extra-virgin olive oil, fresh ground black pepper, and serve with a little lemon.
6. The salmon will seem a little dry but will not be overcooked. This really brings out the flavor of the salmon.
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