Name: Salt Baked Wild Salmon Recipe
Total time: 90 min
Yield: 8
Cuisine: American

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This salt baked salmon recipe steams beautifully and is infused with flavor. impressive entertaining fare. 

How to make Salt Baked Wild Salmon Recipe

Skye-gyngell

Crawler

American

<p>This salt baked salmon recipe steams beautifully and is infused with flavor. impressive entertaining fare. </p>

Large organic egg yolks

Garlic cloves peeled and crushed

Juice lemon

Sea salt and freshly ground black pepper

Slow roasted tomatoes cooled

Scant extra virgin olive oil

Wild salmon cleaned but not scaled

Lemons thinly sliced

Branch wild fennel or fronds from 1 fennel bulb

Coarse rock salt or coarse sea salt

New potatoes washed

Extra virgin olive oil

Handful of purslane or pea shoots

Place the egg yolks in a blender or food processor, add the garlic, lemon juice, a little salt and pepper, and the tomatoes, then whiz briefly to combine. With the motor running, pour in the olive oil through the feeder tube in a very slow, steady stream. Taste and adjust the seasoning if necessary. (this can be made up to a day in advance.).

step 1

Preheat the oven to its highest setting, at least 500f (260c or convection oven to 475f). Rinse the fish inside and out under cold running water, then pat it dry. Place the lemon slices and fennel inside the cavity. Dont bother to season the fish.

step 2

Place the rock salt in a large bowl and add enough cold water to yield the consistency of wet sand. (this can take as much as 4 cups, depending on the type of salt, but start with just 1 cup of water.) mix with your hands.

step 3

Spread half of the salt mixture on a large baking sheet or in a shallow roasting pan to create a flat, even surface. Lay the fish on top and cover with the rest of the salt, packing it firmly around the fish, as if you were burying someone at the beach.

step 4

Bake for 15 to 20 minutes, or until the fish is barely cooked. To test, pierce the thickest part of the fish through to the bone with a sharp knife. If the knife tip feels warm to the touch when you withdraw it, the fish is ready. If not, cook it for a little longer. Set the pan aside to rest and cool to room temperature. The fish will continue to cook in the residual heat as it cools within its salt crust.

step 5

Cook the potatoes in well-salted boiling water until very tender and almost falling apart, 20 to 25 minutes. Drain the potatoes and, while still warm, sprinkle them with the lemon juice, season with lots of pepper, and a little more salt if necessary. Add the olive oil and toss well to combine. Then add the purslane and toss again.

step 6

Crack the salt crust open with the handle of a knife or a rolling pin. Carefully remove the salt and peel off the skin from the fish. Serve the beautiful, succulent salmon warm or at room temperature with the warm potatoes and tomato aoli.

step 7

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