Ingredients with Measurements:
- 1 whole salmon fillet (about 2 pounds)
- 4 cups of Himalayan pink salt
- 1/4 cup of fresh rosemary leaves
- 1/4 cup of fresh thyme leaves
- 1 lemon, sliced
- 1/4 cup of olive oil
Special equipment needed:
- Large baking dish
- Parchment paper
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Rinse the salmon fillet and pat it dry with paper towels.
3. In a large bowl, mix the Himalayan pink salt, rosemary, and thyme leaves.
4. Line the baking dish with parchment paper.
5. Spread half of the salt mixture on the bottom of the baking dish.
6. Place the salmon fillet on top of the salt mixture.
7. Stuff the cavity of the salmon with lemon slices.
8. Drizzle the olive oil over the salmon fillet.
9. Cover the salmon fillet with the remaining salt mixture, making sure it is completely covered.
10. Bake the salmon fillet for about 20-25 minutes or until the internal temperature reaches 145°F.
11. Remove the salmon fillet from the oven and let it rest for 5 minutes.
12. Use a meat thermometer to check the internal temperature of the salmon.
13. Using a fork, gently remove the salt crust from the salmon fillet.
14. Serve the salmon fillet with lemon wedges and fresh herbs.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of salmon: 145°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 12g
Protein: 30g
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Sodium: 3,000mg
Substitutions for ingredients:
- You can use any type of salmon fillet for this recipe.
- If you don't have Himalayan pink salt, you can use kosher salt instead.
- You can use any type of fresh herbs you like.
Variations:
- You can add garlic cloves or shallots to the cavity of the salmon for extra flavor.
- You can add sliced fennel or onions to the baking dish for extra flavor.
- You can top the salmon fillet with sliced tomatoes or olives before baking.
Tips and tricks:
- Make sure the salmon fillet is completely covered with the salt mixture.
- Use a meat thermometer to check the internal temperature of the salmon.
- Let the salmon rest for 5 minutes before removing the salt crust.
- Serve the salmon fillet with lemon wedges and fresh herbs for extra flavor.
Storage instructions:
- Store any leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the salmon, place it in a baking dish and cover it with foil.
- Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the salmon fillet on a large platter with lemon wedges and fresh herbs.
- Garnish the platter with sliced cucumbers or cherry tomatoes.
Garnishes:
- Lemon wedges
- Fresh herbs
- Sliced cucumbers or cherry tomatoes
Pairings:
- Serve the salmon fillet with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Quinoa salad
- Green beans with almonds
Troubleshooting advice:
- If the salt crust is too hard to remove, use a knife to gently cut it away from the salmon fillet.
- If the salmon is overcooked, it will be dry and tough.
Food safety advice:
- Make sure the salmon fillet is cooked to an internal temperature of 145°F.
- Wash your hands and all surfaces that come into contact with the salmon to prevent cross-contamination.
Food history:
- Salt-crusted fish is a traditional cooking method used in many cultures around the world.
- Himalayan pink salt is a type of rock salt that is mined in the Himalayan region of Pakistan.
Flavor profiles:
- The salt crust helps to lock in the moisture of the salmon, resulting in a juicy and flavorful dish.
- The fresh herbs and lemon add a bright and zesty flavor to the dish.
Serving suggestions:
- Serve the salmon fillet as a main course for a dinner party or special occasion.
- This dish pairs well with a glass of white wine or sparkling water.
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