Himalayan Salt Salmon
Ingredients
What you need:
Salmon fillets
Himalayan Salt Block
Red Onion
Sides
Sweet Potatoes
String Beans
Olive Oil
Garlic
Seasonings: Chili Powder, Cayenne, Onion Powder, Garlic Powder, Salt and Pepper
Instructions:
Preheat the oven at 350
Place the Himalayan salt block on a baking sheet and heat in the oven for 30-40 minutes.
While the salt block is heating, cut a large sweet potato into cubes.
Season the cubes sweet potatoes with cayenne, chili powder, salt and olive oil. Bake in another dish or sheet.
Season the string beans with garlic, onion powder, garlic powder and olive oil.
Roast the sweet potatoes for about 20 minutes and then add string beans. Roast for another 15-20 minutes.
Remove the salt block. It should be very hot. Treat it as a cook top.
Do not add any oil or seasoning to the salmon. The salt lock is non-stick and all the flavor will be transferred to the fish.
Cook salmon on for 5-6 minutes on both sides. I prefer medium raw. Cook longer for 10-12 minutes for well-done.
Be sure to let the block cool before cleaning.
Scrub with water to clean the block.
For more visuals, check out my reel here.
Wine Pairing: 2018 Lan Rioja
Spain
100% Tempranillo
Other wines that pair well with smoked or salted salmon: Rosè, Champagne, Gamay and Pinot Noir
