SALMON worth its salt
The best quality salmon is the best for this dish. And The Big Glory Bay’s New Zealand King Salmon has this superb quality.
This too-simple-to-be-true salmon recipe was shared by an Austrian concert master with a passion for cooking. Home after a concert….salt in the pan and minutes later captivating creative gem of a dish! With a salad.
We’re cooking:
Prepare the salmon…by patting it dry, removing any bones (if any at all) and season.
Cover sparely the base of a pan with coarse rock salt. Heat until slightly smoking.
Reduce the heat to medium. Place the salmon on the warmed salt, skin down .and cover with a lid.
Cook 8-12 minutes depending how “done” it should be.
To serve, remove the fish flesh carefully from the skin.. transfer it to a plate.
The skin and rock salt stays in the pan (which is not so fatty and very easy to wipe out with a kitchen towel and wash).
Serve with a salad.
The lemon is always forgotten…..oddly…this salmon does not need it!