Salt-roasting was a new technique to me – i’ve seen it on tv but not in a restaurant or tried it at home before. This was very easy and delicious – cook salmon skin side down in a hot pan (w/oil) until the skin is crispy, mound in salt, and pop in the oven for six minutes. The fish was cooked medium-rare and had the texture of raw fish with a cooked taste. The challange to me was removing enough salt – i don’t have a brush, so scraped it gently with a butter knife. The remaining salt formed a tasty crust.
Served with broccolini and couscous – quick, easy, healthy, delicious.
Tags: cooking colicchio, salmon, salt-roasting
