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.
RecipeSavants.comBaking 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, RecipesFishMexicanWild Salmon Baked Whole In Sea SaltPT1H15MServes 12
Ingredients:
8 Pound Whole Wild Salmon1 Bunch Fennel0 To Taste Maldon Sea Salt0 To Taste Freshly-Ground Black Pepper10 Pound Coarse Sea Salt1 Teaspoon Dijon Mustard1 Bunch Mint Leaves0.33 Cup Washed Salted Capers Covered10 Tablespoons Extra-Virgin Olive Oil1 Bunch Flat-Leaf Parsley Leaves6 Anchovy Fillets Covered In Olive Oil1 Bunch Basil Leaves2 Tablespoons Red Wine VinegarFor 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.