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James Silverton[_2_]

wrote on Fri, 01 Jun 2007 01:57:50 GMT:

d> Costco has fresh salmon (looks like half a salmon)--one
d> huge, long fillet. We're having guests next week, and I was
d> thinking grilled salmon would be easy and most people like
d> it (not me, but that's okay). I've been checking out salmon
d> recipes on the Internet, and I can't find info on grilling
d> anything but thick steaks. Can someone give me some
d> pointers, please? I don't want to ruin it.

d> Diane M

I adopt a different approach to cooking skin-on salmon filet
that, several years ago, became my favorite recipe of its type.
Because of the smoke I use the oven method exclusively. Don't be
alarmed by the cooking temperature of 500F.

Salmon Roasted On Kosher Salt

(Saumon A L'unilateral)

Active time: 10 min Start to finish: 20 min

This makes so much smoke that it best cooked outdoors. A few
thickness of Al foil on hibachi seems OK

2 cups coarse sea salt or kosher salt

1¼ lb center-cut piece salmon fillet

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).

Makes 4 servings.

Gourmet March 2001

JVS addition

The roasting will work in the oven and it does not make a lot of
smoke. My method was to make a dish with three layers of Al foil
folded together, place a thin layer of Kosher salt and heat it
in the oven to 500°F . The salmon is roasted skin side down for
10 minutes and treated as above. It works well with Copper River
Salmon and can be served with just lemon or various yoghurt/dill
sauces.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not