Salmon Cooked On Salt Saumon A Lunilateral Recipes

SALT-BAKED SALMON WITH CITRUS AND HERBS

Steps:

• Salmon:
• Place a rack in the center of oven and preheat to 400°. Season inside of salmon with salt. Stuff with one-third of grapefruit slices, lemon slices, dill sprigs, and tarragon sprigs.
• Mix 10 cups salt and 1 1/2 cups water in a large bowl, adding more water as needed, until mixture is the texture of wet sand. Spread a thin layer of salt mixture on a rimmed baking sheet roughly the same shape and size as fish.
• Top salt mixture with another third of grapefruit and lemon slices and dill and tarragon sprigs; set salmon on salt bed and top with remaining citrus and herbs. Pack remaining salt mixture over fish, leaving head and tail peeking out.
• Roast salmon until just cooked through (poke a paring knife or metal skewer though the salt and into the flesh; it should feel warm to the touch when removed), 40-50 minutes.
• Beurre Blanc and assembly:
• While salmon is cooking, simmer shallot and wine in a small saucepan until only 2 tablespoons liquid remains, 8-10 minutes. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, to make a glossy, emulsified sauce.
• Whisk crème fraîche, grapefruit zest, grapefruit juice, lemon zest, and 1 teaspoon lemon juice into sauce; season with salt. Reduce heat to low and keep sauce warm while you finish the dish.
• Remove salmon from oven and using a knife or the edge of a fish spatula, crack salt crust and remove (it should come off in large pieces); let salmon sit 5 minutes before serving.
• Meanwhile, toss parsley, dill, tarragon, capers, caraway seeds, and remaining 2 teaspoons lemon juice in a medium bowl; season herb salad with salt. Serve salmon with beurre blanc and herb salad.

SAUMON A L'UNILATERAL - SALMON COOKED ON ONE SIDE ONLY

Steps:

• Heat a nonstick frying pan, place salmon in the pan, skin side down.
• Pour the lemon juice over the salmon, add the salt, cook for about 6 minutes over medium heat until the skin is crispy.
• Serve immediately, season, if you like, with a dash of olive oil and a sprig of fresh thyme or top with your favorite salsa.

SAUMON MARINE A L'ANETH

Steps:

• In a mixing bowl, combine the salt, sugar, and white pepper. Place the salmon on a wire rack, skin side down. Place a sheet tray under the rack. Pack the salt mixture over the salmon fillet and place heavier amounts of the salt on the thicker part of the fillet and lesser amounts on the tail section. Pack the chopped dill on top of the salt mixture. Let the salmon chill, covered, for 48 hours.
• Remove dill and salt mixture from salmon fillet. Do not rinse with water. Slice the cured salmon thinly and serve on toasted bread as an appetizer or on a sandwich.

SALMON COOKED ON SALT (SAUMON A L'UNILATERAL)

Steps:

• Spread salt evenly in a dry 10-inch heavy skillet (preferably cast-iron) and heat over moderately high heat until salt is hot to the touch and just beginning to smoke, about 4 minutes.
• Pat salmon dry and season flesh with salt and pepper, then put, skin side down, on salt. Cook salmon, covered, without turning, until almost cooked through, 8 to 12 minutes. Remove from heat and let stand, covered, until salmon is just cooked through, 1 to 2 minutes.
• Slide a spatula between salmon skin and flesh and transfer salmon to a platter (salmon skin will be too salty to eat).

SALMON A LA RIBERENA (SALMON ASTURIAN STYLE)

Steps:

• Rinse the salmon fillets, pat them dry, and season with salt and pepper. Turn them in the flour and shake off any excess. Heat the olive oil and butter in a skillet and fry the salmon for about 5 minutes on each side on a medium heat. Lift from the skillet and keep warm. Cut the ham into fine strips and fry it in the oil. Deglaze the skillet with the fish stock and sidra and leave it to reduce by at least half. Place the salmon fillets on a preheated serving dish and pour over the sauce. Serve with small roasted Yukon Gold potatoes in their skins and thick-sliced broiled beefsteak tomatoes, accompanied by sidra or light wine.

SALMON BAKED IN FOIL PACKAGES (SAUMON EN PAPILLOTE)

Steps:

• Preheat the oven to 525 degrees, or the hottest temperature possible. Place a baking sheet in the oven and let heat at least five minutes.
• Holding the knife at an angle, cut the salmon into very thin slices as if you were slicing smoked salmon.
• Lay out a length of heavy-duty aluminum foil or nonstick kitchen parchment on a flat surface. Invert a 12-inch round baking dish, such as a cake pan, on the aluminum foil and trace around the pan with a sharp knife to cut away one round. Continue until you have four foil rounds.
• Scrape and trim the carrots and cut them crosswise into 1-inch lengths. Cut each length into thin slices. Stack the slices and cut them into very thin matchlike strips. There should be about 3 cups.
• Cut off and discard the bottom of each mushroom. Cut the caps crosswise into thin slices. There should be about 2 cups.
• Heat two tablespoons of butter in a saucepan and add the mushrooms. Sprinkle with lemon juice. Cook, shaking the skillet and stirring, about 1 minute. Add the carrots, scallions and salt. Cover. Cook 7 to 8 minutes. Add the tarragon and stir. Cover and set aside.
• Place each round of paper or foil on a flat surface and brush all over with butter. Spoon an equal portion of the carrot mixture slightly off center on each round, leaving an ample margin for folding over.
• Cover the vegetable mixture with slices of raw salmon, leaving them slightly overlapping but making a compact row that just covers the vegetables. Sprinkle each serving with 2 teaspoons of finely chopped shallots and one teaspoon of wine. Sprinkle with salt and pepper.
• Fold over each round of foil or paper to completely enclose the filling. Fold and pleat the margins of each round over and over to seal the filling as tightly as possible.
• Arrange the packages neatly in one layer on the preheated baking sheet. Place in the oven and bake 7 minutes.