Salt-Crusted Salmon With An Herb Butter Filling
Yield: 4 servings
Prep Time: 30 minutes
Cooking Time: 2 hours
Difficulty Level: Moderate
Ingredients:
For the herb butter salmon roll:
- 2 lb skinless salmon fillet
- 1⅓ cups herb butter
- 4 rosemary sprigs
- 1 garlic bulb, halved
- juice & zest of 1 lime
- 10 oz fresh spinach
For the salt crust:
- 2 cups salt
- 1⅔ cups cold water
- 4 cups corn flour
- 1 tbsp vegetable oil
Instructions:
1. 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.
3. 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.
4. 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.
5. 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.
7. Crack open the salt crust surrounding the herb butter salmon roll and serve with potato wedges and a salad.