Salt-Crusted Salmon With An Herb Butter Filling

 
Slather your salmon with herb butter, roll it up, wrap it in spinach leaves, and cover the whole thing with a salt crust for a major flavor explosion!

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.

2. Press ⅓ of the salt crust dough into a tart pan and place the garlic and rosemary in the center.

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.

6. Transfer the pan to a preheated oven and cook at 350°F for 2 hours.

7. Crack open the salt crust surrounding the herb butter salmon roll and serve with potato wedges and a salad.

Comments

Also hefty