Salt-roasting is a perfect technique for cooking salmon, because the salt will draw some of the oil from the fish, leaving it lighter and easier to digest. To make salt-roasted salmon with dill for 4 you'll need:
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 2 salmon fillets weighing about 1 1/8 pounds (500 g) each, with their skins (see note)
- 2 sprigs fresh dill, chopped
- A few sprigs of chives, chopped
- The grated zest of an organically grown lime
- 1/3 cup mayonnaise
- About 4 1/2 pounds (2 k) coarse marine or kosher salt
- 2/5 cup heavy cream, chilled
- Thinly sliced lemon, organic if possible (if the fillets are of different sizes)
Preparation:
To begin, the note: the two fillest should be of the same size in this recipe, ideally the opposing sides of a salmon cut crosswise. If you have fillets from two different fish, get them as close in size as possible.
This said, preheat your oven to 500 F (250 C).
Take an oven dish and put down a 3/4-inch (2 cm) layer of salt. Set one of the fillets on it, skin side down. Sprinkle the dill, chives, and lime zest over the fish, and cover the fillet with the second fillet, putting it skin-side up.
If the two fillets are the same size, fine. If not, put the larger fillet below and cover the exposed flesh with pieces of thinly sliced lemon.
When you have stacked the fillets, cover the fish with a uniform 3/4-inch layer of salt and roast it for 40 minutes.
In the meantime, combine the mayonnaise and lime juice in a bowl. Whip the cream lightly, fold it into the sauce, cover it with a piece of plastic wrap, and set it to chill in the refrigerator.
When the salmon is done break the crust, free the fish from the salt, and serve it, with its sauce and a crisp, flavorful white wine. I'd be tempted by a Chardonnay from Friuli's Collio.
Yield: 4 servings roast salmon with dill and herbs.
This said, preheat your oven to 500 F (250 C).
Take an oven dish and put down a 3/4-inch (2 cm) layer of salt. Set one of the fillets on it, skin side down. Sprinkle the dill, chives, and lime zest over the fish, and cover the fillet with the second fillet, putting it skin-side up.
If the two fillets are the same size, fine. If not, put the larger fillet below and cover the exposed flesh with pieces of thinly sliced lemon.
When you have stacked the fillets, cover the fish with a uniform 3/4-inch layer of salt and roast it for 40 minutes.
In the meantime, combine the mayonnaise and lime juice in a bowl. Whip the cream lightly, fold it into the sauce, cover it with a piece of plastic wrap, and set it to chill in the refrigerator.
When the salmon is done break the crust, free the fish from the salt, and serve it, with its sauce and a crisp, flavorful white wine. I'd be tempted by a Chardonnay from Friuli's Collio.
Yield: 4 servings roast salmon with dill and herbs.
