SALT-CRUST SALMON
Baking salmon in a salt crust creates a natural cave that helps the salmon retain maximum moisture as it cooks, as well as imparting a very delicate seasoning. It's not only a showstopper, you'll get the most perfectly cooked flaky fish, too.
Provided by Jamie Oliver
Categories Mains Aussie Christmas Christmas Dinner Party Sunday lunch Salmon Fruit
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Wash the salmon well both inside and out, then pat dry with kitchen paper.
- Finely slice 1 lemon and the fennel into rounds and stuff into the salmon cavity with the parsley, marjoram and chives.
- Combine the rock salt, eggs and 250ml of water in a large bowl, then evenly spread one-third of the mixture over a large baking tray (35cm x 45cm).
- Make a slight hollow in the middle to hold the salmon snugly, lay the salmon diagonally in the tray, then spoon over the remaining salt mixture, heaping it around and on to the salmon to create an even 2cm-thick layer all over the fish. Bake for 35 minutes.
- To test if the salmon is ready, push a skewer through the salt into the thickest part of the fish - if it comes out warm after 5 seconds, it's done. Remove from the oven and set aside in the crust for just 1 hour.
- Meanwhile, make the basil yoghurt. Pick the basil leaves into a blender and add the mustard, the juice of 1 lemon and half the yoghurt. Blitz until smooth, then fold back through the rest of the yoghurt with 4 tablespoons of oil, and season to perfection with sea salt and black pepper.
- To make the salsa, deseed the chillies and very finely chop with the mint leaves and a drizzle of honey. Scrape into a bowl, add 2 tablespoons of oil and 2 teaspoons of vinegar, and season to perfection.
- Lightly crack the salt casing and pull it away from the salmon, brushing any excess from the top. Gently loosen and carefully transfer the fish to a large platter.
- Pull the skin away, then use a regular eating knife to scrape away any darker fish, leaving you with beautifully cooked pink salmon, which you can rustically remove in flakes and lobes.
- Serve with the basil yoghurt, salsa and lemon wedges for squeezing over.
Nutrition Facts : Calories 629 calories, Fat 43 g fat, SaturatedFat 10.3 g saturated fat, Protein 55 g protein, Carbohydrate 5.4 g carbohydrate, Sugar 4.8 g sugar, Sodium 1.7 g salt, Fiber 1.2 g fibre
WHOLE BAKED SALMON IN SALT RECIPE
Whole baked salmon in salt is a lovely way with salmon that's perfect for a dinner party. The salt crust keeps the salmon moist and cooks it perfectly
Provided by Woman and Home
Categories Dinner, Main course
Time 1h10m
Yield Serves: 8+
Number Of Ingredients 6
Steps:
- Double-line a baking tray large enough to fit the fish with baking parchment or oiled foil.
- Whisk the egg whites until soft peaks form, then mix with the salt. Now you want to cover the fish in the salt mix to make an "oven". Put enough of the salt mix on the baking tray to provide a base large enough for the salmon, then put the fish on top. Tuck the lemon and thyme into the cavity. Spread the rest of the salt mix over the fish so it's covered (you don't need to bother with the tail). Messy, but worth it! You can now leave it in the fridge for a few hours until you are ready to bake it.
- To cook, heat the oven to 180C fan, gas 6. A fish of this size will take 50-60 minutes to cook through - if you want to check, you should be able to insert a metal skewer through the hard crust and straight through the fish without any resistance.
- To serve, break the crust - it will come off in big chunks. Remove the skin and put the fish on a serving board with fresh lemon wedges and herbs. Ease off the top fillet then pull away the main bone, which will come away easily, then serve the bottom fillet. Make sure you ease away the side bones.
Nutrition Facts : @context https
BAKED WHOLE SALMON
We don't get much fresh seafood around here. So when I see some whole salmon in the grocery store, I snap it up and make this elegant entree.
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 14 servings.
Number Of Ingredients 19
Steps:
- In a saucepan over medium heat, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Remove head and tail from salmon if desired. Place a double thickness of heavy-duty foil on a baking sheet (longer than the length of the fish). Grease foil. Place salmon on foil; sprinkle the cavity with salt. Pour herb sauce over fish. Fold foil over fish and seal tightly. , Bake at 375° for 60-75 minutes or until fish flakes easily with a fork., Place salmon on a serving platter and keep warm. Strain cooking juices, reserving 1/3 cup. In a large saucepan, saute green onions in butter until tender. Stir in flour until blended. Gradually stir in the water, wine and reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat. Stir a small amount of hot liquid into egg yolks; return all to the pan, stirring constantly. Add the cream, salt and pepper. Cook and stir until mixture reaches 160°. Serve with the salmon.
Nutrition Facts : Calories 741 calories, Fat 46g fat (13g saturated fat), Cholesterol 251mg cholesterol, Sodium 523mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 66g protein.
WHOLE SALT BAKED SALMON
Steps:
- Heat oven to 450 degrees. Season cavity of salmon with Maldon salt and pepper. Fill the cavity with the fennel leaves and stalks.
- Fill the bottom of a large roasting or baking pan with a 1/2-inch layer of salt. Place the fish on its side, on top of the salt. Pile the remaining sea salt over the fish, completely covering it by at least 1/2 inch all over. If the head and tail protrude from the pan, place a double layer of heavy-duty aluminum under tail and head to prevent salt from falling into your oven. Sprinkle 2 tablespoons water over the surface of the salt.
- Transfer roasting pan to oven, and bake salmon until cooked through, 45 to 60 minutes. To test if the fish is cooked, poke a metal skewer or kitchen fork through the salt and into the fish where the fish is the thickest. Pull the skewer out: If the skewer is warm to the touch, then the salmon is cooked. Transfer pan to a wire rack, and let rest until cool enough to handle.
- Using your fingers, break off the salt crust from the top of the fish; the skin should have stuck to the salt and should peel away as you do this. If the skin does not pull away when you remove the salt, use a paring knife to gently lift the skin away from the fillet. Carefully lift the entire fish out of the pan. Peel away any remaining skin and salt stuck to the underside; place the fish on a cutting board.
- Cut the fillets off the bones, and serve at room temperature, garnished with Salsa Verde.
WHOLE ROASTED SALMON
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 14 to 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Sprinkle fish and vegetables with white wine. Place the roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. About 15 minutes for every inch of fish.
- Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables.
- Serve by portioning out the fish using two large spoons: filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet.
WHOLE ROAST FISH BAKED IN SALT
Steps:
- Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the snapper.
- Rinse the snapper thoroughly, inside and out, and pat dry with paper towels. Stuff the cavity with the rosemary, thyme, coriander seeds, and bay leaves.
- On the baking sheet, spread about 1/2 pound of the salt in an even layer that is slightly longer and wider than the snapper. Place the fish on the salt layer and cover completely with the remaining salt.
- Bake until a instant-read thermometer inserted in the thickest part of the fish reads 130/, about 20 minutes. Remove from the oven. Brush away as much salt as possible. Using two dessert spoons, remove the top fillets and transfer to a warm plate. Lift off the bones, then transfer the bottom fillets to another plate. Serve immediately, with the extra-virgin olive oil and lemon wedges passed on the side so each diner can season their fish as desired.
WHOLE SALT BAKED SALMON
Ingredients1 (eight-pound) whole wild salmon, such as Alaskan king, scaled and cleanedMaldon sea saltFreshly ground pepper1 bunch fennel leaves and stalks, washed10 to 12 pounds coarse sea salt (or kosher salt)Salsa Verde, recipe followsMethodStep 1Heat oven to 450 degrees F.Step 2Season cavity of salmon with Maldon salt and pepper. Fill the cavity with the fennel leaves and stalks.Step 3Fill the bottom of a large roasting or baking pan with a 1/2-inch layer of salt. Place the fish on its side, on top of the salt. Pile the remaining sea salt over the fish, completely covering it by at least 1/2 inch all over. If the head and tail protrude from the pan, place a double layer of heavy-duty aluminum under tail and head to prevent salt from falling into your oven. Sprinkle 2 tablespoons water over the surface of the salt.Step 4Transfer roasting pan to oven, and bake salmon until cooked through, 45 to 60 minutes. To test if the fish is cooked, poke a metal skewer or kitchen fork through the salt and into the fish where the fish is the thickest. Pull the skewer out: If the skewer is warm to the touch, then the salmon is cooked. Transfer pan to a wire rack, and let rest until cool enough to handle.Step 5Using your fingers, break off the salt crust from the top of the fish; the skin should have stuck to the salt and should peel away as you do this. If the skin does not pull away when you remove the salt, use a paring knife to gently lift the skin away from the fillet. Carefully lift the entire fish out of the pan. Peel away any remaining skin and salt stuck to the underside; place the fish on a cutting board.Step 6Cut the fillets off the bones, and serve at room temperature, garnished with Salsa Verde.Step 7Salsa Verde:Step 81 bunch fresh flat-leaf parsley, leaves pickedStep 91 bunch fresh basil, leaves pickedStep 101 small bunch fresh mint, leaves pickedStep 111/3 cup salted capers, washed and covered in white-wine vinegarStep 126 anchovy fillets, washed and covered in olive oilStep 131 heaping teaspoon Dijon mustardStep 142 tablespoons red wine vinegarStep 151/2 cup plus 2 tablespoons extra-virgin olive oilStep 16Freshly ground pepperStep 17Place herbs on cutting board. Using a mezzaluna or large chef's knife, roughly chop herbs. Place in large bowl. Roughly chop capers and anchovies together, and add to bowl with herbs. Add mustard and vinegar. Drizzle in olive oil. Season with pepper. Mix to combine. Serve with salt-baked salmon.Step 18Yield: about 1 1/2 cups
Provided by admin
Categories Recipe Type: Gluten Free
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees F.
- Season cavity of salmon with Maldon salt and pepper. Fill the cavity with the fennel leaves and stalks.
- Fill the bottom of a large roasting or baking pan with a 1/2-inch layer of salt. Place the fish on its side, on top of the salt. Pile the remaining sea salt over the fish, completely covering it by at least 1/2 inch all over. If the head and tail protrude from the pan, place a double layer of heavy-duty aluminum under tail and head to prevent salt from falling into your oven. Sprinkle 2 tablespoons water over the surface of the salt.
- Transfer roasting pan to oven, and bake salmon until cooked through, 45 to 60 minutes. To test if the fish is cooked, poke a metal skewer or kitchen fork through the salt and into the fish where the fish is the thickest. Pull the skewer out: If the skewer is warm to the touch, then the salmon is cooked. Transfer pan to a wire rack, and let rest until cool enough to handle.
- Using your fingers, break off the salt crust from the top of the fish; the skin should have stuck to the salt and should peel away as you do this. If the skin does not pull away when you remove the salt, use a paring knife to gently lift the skin away from the fillet. Carefully lift the entire fish out of the pan. Peel away any remaining skin and salt stuck to the underside; place the fish on a cutting board.
- Cut the fillets off the bones, and serve at room temperature, garnished with Salsa Verde.
- Salsa Verde:
- 1 bunch fresh flat-leaf parsley, leaves picked
- 1 bunch fresh basil, leaves picked
- 1 small bunch fresh mint, leaves picked
- 1/3 cup salted capers, washed and covered in white-wine vinegar
- 6 anchovy fillets, washed and covered in olive oil
- 1 heaping teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- Place herbs on cutting board. Using a mezzaluna or large chef's knife, roughly chop herbs. Place in large bowl. Roughly chop capers and anchovies together, and add to bowl with herbs. Add mustard and vinegar. Drizzle in olive oil. Season with pepper. Mix to combine. Serve with salt-baked salmon.
- Yield: about 1 1/2 cups
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