Baking the whole salmon in plenty of sea salt is one of the classic cooking methods that nicely soften the fish and brings in subtle savory flavors. The trick is to add a little water to the sea salt to moisten it. Serve with sautéed or grilled vegetables. Smart Recipes, Mexican Recipes, Fish Recipes, Recipes Fish Mexican Wild Salmon Baked Whole In Sea Salt Wild Salmon Baked Whole In Sea Salt Recipe | RecipeSavants.com PT1H15M Serves 12 Ingredients: 1 Teaspoon Dijon Mustard 1 Bunch Mint Leaves 0.33 Cup Washed Salted Capers Covered 0 To Taste Maldon Sea Salt 10 Tablespoons Extra-Virgin Olive Oil 1 Bunch Flat-Leaf Parsley Leaves 6 Anchovy Fillets Covered In Olive Oil 0 To Taste Freshly-Ground Black Pepper 1 Bunch Basil Leaves 8 Pound Whole Wild Salmon 1 Bunch Fennel 2 Tablespoons Red Wine Vinegar 10 Pound Coarse Sea Salt For Salsa Verde: In a large bowl, add herbs, mustard, vinegar, olive oil and black pepper and mix well. Then add capers and anchovies and toss. Preheat the oven to 450 degrees. Place about a ½-inch layer of sea salt in the bottom of a large roasting pan. Scale the salmon and then, clean it. Season cavity of salmon with Maldon salt and black pepper. Stuff cavity with fennel. Arrange salmon over salt layer in roasting pan on top of the salt. Cover salmon with a ½-inch layer of remaining sea salt evenly. Drizzle with 2 tablespoons of water evenly. Bake for about 45-60 minutes. Remove from oven and transfer the roasting pan to a wire rack until cool enough to handle. With your fingers carefully, break off the salt crust from the top of salmon. Carefully, transfer the salmon onto a cutting board. Then with a paring knife, remove the skin from salmon. Cut the fillets into desired sized pieces and serve with the topping of Salsa Verde.

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