Salmon Cooked on Salt (Saumon a l'Unilateral)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 cups coarse sea salt or kosher salt
- 1 (1 1/4-pound) center-cut piece salmon fillet
- Cholesterol 78 mg(26%)
- Fat 19 g(29%)
- Protein 29 g(58%)
- Saturated Fat 4 g(22%)
- Sodium 330 mg(14%)
- Calories 295
Preparation Spread salt evenly in a dry 10-inch heavy skillet (preferably cast-iron) and heat over moderately high heat until salt is hot to the touch and just beginning to smoke, about 4 minutes. Pat salmon dry and season flesh with salt and pepper, then put, skin side down, on salt. Cook salmon, covered, without turning, until almost cooked through, 8 to 12 minutes. Remove from heat and let stand, covered, until salmon is just cooked through, 1 to 2 minutes. Slide a spatula between salmon skin and flesh and transfer salmon to a platter (salmon skin will be too salty to eat).
Preparation Spread salt evenly in a dry 10-inch heavy skillet (preferably cast-iron) and heat over moderately high heat until salt is hot to the touch and just beginning to smoke, about 4 minutes. Pat salmon dry and season flesh with salt and pepper, then put, skin side down, on salt. Cook salmon, covered, without turning, until almost cooked through, 8 to 12 minutes. Remove from heat and let stand, covered, until salmon is just cooked through, 1 to 2 minutes. Slide a spatula between salmon skin and flesh and transfer salmon to a platter (salmon skin will be too salty to eat).
