Wild Salmon Baked Whole in Sea Salt

Wild Salmon Baked Whole in Sea Salt Ingredients

8 lb Whole wild salmon; such as	1 bn Mint leaves
Maldon sea salt	1/3 c Washed salted capers covered
Freshly-ground black pepper	With white-wine vinegar
1 bn Fennel; washed	6 Anchovy fillets covered in
10 lb Coarse sea salt -; (to 12	1 ts Dijon mustard
=== SALSA VERDE ===	2 tb Red wine vinegar
1 bn Flat-leaf parsley leaves	10 tb Extra-virgin olive oil
1 bn Basil leaves	Freshly-ground black pepper;

Instructions for Wild Salmon Baked Whole in Sea Salt

Make the Salsa Verde: Place herbs on cutting board. Using a mezzaluna or large chefs knife, roughly chop herbs. Place in large bowl. Using mezzaluna or chefs knife, roughly chop capers and anchovies together and add to bowl with herbs. Add mustard and vinegar. Drizzle in olive oil. Season with pepper. Mix to combine. (Makes about 1-1/2 cups) Heat oven to 450 degrees. Scale and clean salmon, season cavity with Maldon salt and pepper. Fill the cavity with the fennel. Fill the bottom of a large roasting or baking pan with a 1/2-inch layer of salt. Place the fish on its side, on top of the salt. Pile the remaining sea salt over the fish, completely covering it by at least 1/2-inch all over. If the head and tail protrude from the pan, place a double layer of heavy duty aluminum under tail and head to prevent salt from falling into your oven. Sprinkle 2 tablespoons water over the surface of the salt. Transfer roasting pan to oven, and bake salmon until cooked through, 45 to 60 minutes. To test if the fish is cooked, poke a metal skewer or kitchen fork through the salt and into the fish where the fish is the thickest. Pull the skewer out; if the skewer is warm to the touch, then the salmon is cooked. Transfer pan to a wire rack, and let rest until cool enough to handle. Using your fingers, break off the salt crust from the top of the fish; the skin should have stuck to the salt and will peel away as you do this. If the skin does not pull away when removing salt, use a paring knife to gently lift the skin away from the fillet. Carefully lift the entire fish out of the pan. Peel away any remaining skin and salt stuck to the underside; place the fish on a cutting board. Cut the fillets off the bones, and serve at room temperature, garnished with Salsa Verde. Serves 12. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 102 Calories (kcal); 11g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Rose Gray and Ruth Rogers Converted by MM_Buster v2.0n.

Main Ingredient: FishCuisine: Uncategorized

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