Salmon Cooked On Salt Saumon A Lunilateral Recipes

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.

SUPER SIMPLE SALMON

Steps:

• Stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts onto the salmon fillets.
• Melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. Serve each piece of salmon with a lemon wedge.

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).