The most epic of dinners: Salt Baked Salmon

Master Chef Junior is the reason I attempted this dish. Kris and I LOVED the little boy Logan who won last season and decided that if an 11 year old could do it, we at least had to try.

Salt-crusted baked whole fish recipe

Serves 3-4

Ingredients:

(2)1-1 1/2 pounds of salmon Filet  (like gilt-head bream, sea bass, red snapper or similar) with scales and skin

3 lbs pounds rock salt

6 egg whites

4-6 twigs fresh rosemary

Extra-virgin olive oil for drizzling before serving

Directions:

Whip egg whites into soft peaks and fold in 2.75 lbs of salt.

Using an ample-sized baking dish, line the bottom with parchment paper. (We used Tin Foil)

Put 1/2 of the remaining salt on the pan.

Lay down one filet, skin down to salt.

Spread the rosemary on the meat of the filet

Top with second Salmon Filet salmon and skin side up

Dust the salmon with the rest of salt.

Cover the fish with salt egg white mixture.

Bake in a preheated oven of 400 degrees F for 30 minutes or until the eyes of the fish look cooked through. Note: If the fish is bigger, add more cooking time.

Take away the salt crust completely.

Take away the skin and bones before serving. Drizzle with extra-virgin olive oil. Best when served while still hot. 

so purty...

delicious baked yumminess

This was the most majestic of meals that I have ever attempted. I am so happy that Kris and I got to try this out together. A wonderful way to celebrate our relationship as cooks together. I can't wait to try this with a whole fish and not just the filets.