Salt Baked Salmon
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Serve with mayonnaise, mixed with finely chopped chervil, and sautéed mushrooms.
By Andreas Viestad
Salt Baked Salmon
Servings:
2
PREPARATION:
- 1
Make an insertion under the skin of the salmon and place the bay leaves in the insertions.
- 2
Heat a large nonstick skillet or a cast-iron skillet over medium high heat (no oil is needed). Place the fillets in the pan, skin side down, as far apart as possible. Cover the flesh side of the fish with the salt, and cook for about 10 to 12 minutes, until the fish is nearly done.
- 3
Remove the salt gently from the fish.
- 4
Place one fillet on each serving plate, and place a portion of mayonnaise on top of each.
Servings:
2
PREPARATION:
- 1
Make an insertion under the skin of the salmon and place the bay leaves in the insertions.
- 2
Heat a large nonstick skillet or a cast-iron skillet over medium high heat (no oil is needed). Place the fillets in the pan, skin side down, as far apart as possible. Cover the flesh side of the fish with the salt, and cook for about 10 to 12 minutes, until the fish is nearly done.
- 3
Remove the salt gently from the fish.
- 4
Place one fillet on each serving plate, and place a portion of mayonnaise on top of each.
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