Sunday, April 24, 2011

Himalayan Salt Block Salmon

Pictured here with a few scallions this salmon fillet cook was completed on a Himalayan Pink Salt block. 

Note: Leaving skin on reduces the amount of salt absorbed during the cook.

        2 Lb. Salmon Fillets (skin on)
        Paul Prudhommes Salmon Magic Seasoning
        Unsalted Butter
        1 Large Lemon, sliced thin

1.    Fire up BGE and bring salt block up to approximately 350 to 400 degrees slowly.
2.    Cut salmon into 1 ½ - 2” slices and coat with butter
3.    Sprinkle on Salmon Seasoning to taste then add a slice lemon to each serving
4.    Once you've thoroughly heated your Himalayan salt slab, you're ready to bake your salmon.  Drizzle the slab with EVOO (note that less oil will cause more salting and vice versa). Place directly onto the heated salt slab, then cook to desired doneness
5.    Close lid and let cook (approximately 10 minutes); remove and serve.

Avoid making direct contact with the salt block for some time after cooking the meal, as it will take several hours to cool completely.

To clean your Himalayan salt block, wipe with a clean, damp cloth or paper towel and remove any remaining food bits. Avoid running your natural salt block under water.  There is no need to use soap or detergent on your Himalayan salt slab, as it is naturally anti-fungal and anti-microbial. You may wish to freshen your salt block with a bit of lemon juice from time to time.

1 comment:

  1. Finally someone using a salt block. I received one for christmas and am not quite sure what to do with it. I'll have to try this recipe if you don't mind.