Salt-Crusted Salmon
Slather your salmon with herb butter, roll it up, wrap it in spinach leaves, and cover the whole thing with a salt crust for a major flavor explosion!
Equipment
- Tart pan
- Large Pot
Ingredients
- 2 lb skinless salmon fillet
- 1 1/3 cups herb butter
- 4 rosemary sprigs
- 1 garlic bulb, halved
- 1 lime (juice & zest)
- 10 oz fresh spinach
- 2 cups salt
- 1 2/3 cups cold water
- 4 cups corn flour
- 1 tbsp vegetable oil
Instructions
- Combine the ingredients for the salt crust, knead it into a smooth dough, and let sit covered for 30 minutes.
- Pat the salmon fillet dry, turn it over so that the bottom is facing up, brush herb butter over it, and roll it up.
- Press ⅓ of the salt crust dough into a tart pan and place the garlic and rosemary in the center.
- Place the herb butter salmon roll on top of the garlic and rosemary on the salt crust dough and zest and juice the lime over it.
- Heat a large pot of water and dip the fresh spinach leaves in the boiling water for 5 seconds. Shake the spinach leaves dry and wrap them around the herb butter salmon roll.
- Roll out the remaining salt crust dough, drape it over the herb butter salmon roll, and press it into the dough at the bottom of the pan.
- Transfer the pan to a preheated oven and cook at 350°F for 2 hours.
- Crack open the salt crust surrounding the herb butter salmon roll and serve with potato wedges and a salad.
