Roasting foods in salt is a very easy technique, and despite what you might think, does not result in salty foods: The heat transfers rapidly though the salt and seals what's being cooked. Here, in addition, we have several slices of lemon that further isolate the fish. Though the recipe serves 4, you could easily reduce it (for a romantic meal) by using a shorter (not thinner) salmon fillet that weighs half as much. To serve 4:
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- A fresh salmon fillet weighing about 2 1/4 pounds (1 k)
- 2 pounds (1 k) koarse kosher salt -- you won't need all of it
- 2 egg whites (optional)
- A finely sliced lemon, organically grown if possible
- The grated zest of half of another organically grown lemon, yellow part only
- A small bunch parsley, minced
- A few sprigs wild fennel, minced (if you can't find it, don't use fennel seeds)
- 1 tablespoon finely chopped fresh rosemary needles
- Other chopped herbs you like -- for example, a little fresh dill
Preparation:
Select a fillet that is of uniform width and as uniform thickness as possible; the flesh should be compact and uniform salmon pink.
Come time to prepare your salmon, preheat your oven to 450 F (225 C).
Using a sharp, long-bladed knife, cut the salmon in half lengthwise to obtain two sheets (as it were) of salmon. Remove any spines you see with a pair of tweezers.
Next, sprinkle the chopped herbs uniformly over the lower sheet (the one with the skin) and place the upper sheet over it. Lay the lemon slices over the upper sheet to cover the meat.
Line a roasting pan large enough to comfortably contain the fish with oven parchment, and sprinkle a half-inch (1 cm) layer of salt over it. Carefully lay the fish on the salt, and sprinkle it with another half-inch layer of salt.
You can, if you want, moisten the salt you sprinkle over the fish, but it's not necessary to do so. You can also, if you want the crust to be firmer, beat 2 egg whites and combine them with the salt you put over the fish.
In any case, put the fish into the hot oven and roast it for about 30 minutes. Remove the pan from the oven and bring it to the table: Break the crust with the backof a heavy knife before your guests (or guest) and remove the pieces to reveal the salmon fillet below.
In terms of accompaniments, I might go with a delicate tossed salad, or a little spinach, and bubbly. Definitely bubbly, and I'd probably think about either Franciacorta, or a sparkling Gavi, or a sparkling Lugana. Champagne will also work, if you must.
Come time to prepare your salmon, preheat your oven to 450 F (225 C).
Using a sharp, long-bladed knife, cut the salmon in half lengthwise to obtain two sheets (as it were) of salmon. Remove any spines you see with a pair of tweezers.
Next, sprinkle the chopped herbs uniformly over the lower sheet (the one with the skin) and place the upper sheet over it. Lay the lemon slices over the upper sheet to cover the meat.
Line a roasting pan large enough to comfortably contain the fish with oven parchment, and sprinkle a half-inch (1 cm) layer of salt over it. Carefully lay the fish on the salt, and sprinkle it with another half-inch layer of salt.
You can, if you want, moisten the salt you sprinkle over the fish, but it's not necessary to do so. You can also, if you want the crust to be firmer, beat 2 egg whites and combine them with the salt you put over the fish.
In any case, put the fish into the hot oven and roast it for about 30 minutes. Remove the pan from the oven and bring it to the table: Break the crust with the backof a heavy knife before your guests (or guest) and remove the pieces to reveal the salmon fillet below.
In terms of accompaniments, I might go with a delicate tossed salad, or a little spinach, and bubbly. Definitely bubbly, and I'd probably think about either Franciacorta, or a sparkling Gavi, or a sparkling Lugana. Champagne will also work, if you must.
