Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 Tablespoon extra-virgin olive oil, plus more for garnish
- 4 skin-on fillets salmon, 3-5 ounces each
- 4 cups coarse sea salt
- Freshly ground pepper
Preparation:
Heat oven to 400 degrees.Heat olive oil in oven-proof skillet over medium-high heat until oil shimmers. Add salmon fillets, skin-side down, about 1 inch apart; cook just until skin crisps, 1 to 2 minutes. Remove skillet from heat. Pour salt, working quickly, around and over each fillet, mounding it slightly and patting it gently to ensure each fillet is covered completely. Transfer skillet to oven; roast until it is cooked through and flakes easily, about 10 minutes.
Remove skillet from oven. Carefully brush away salt from top of salmon, using clean towel or spatula. (The top of the salmon should appear rare but the sides should be light pink and opaque.) Carefully transfer each fillet and surrounding salt using spatula to rimmed baking sheet. Brush away all remaining salt using towel. Transfer fillets to individual plates, season with pepper to taste. If desired, drizzle with oil to taste.
Yield: 4 servings
Notes:With this method, the flavorful juices remain where they belong -- in the salmon. Do not, however, use the oily sockeye variety with this technique and do not substitute kosher or table salt for the coarse sea salt; it will stick between the flakes of salmon.
Per serving: 320 calories, 21 g fat, 59% calories from fat, 5 g saturated fat, 95 mg cholesterol, 300 mg sodium, 32 g protein, 0 g carbohydrates, 0 g fiber
Recipe Source: Think Like a Chef by Tom Colicchio (Clarkson-Potter)
Reprinted with permission.
