Friday, April 6, 2012

Salmon Cooked on a Himalayan Sea Salt Plank

When I did a order last week for seafood through SeaBear I saw this really cool cooking tool called a Himalayan Sea Salt Plank.  I was intrigued by how you cooked using this huge chunk of salt.  So I bought one and tried it for the first time tonight.

Here is what I did:
While leaving the skin on, cut salmon fillet into strips approximately ½” wide. Set aside on a cold platter for cooking later.   Brush each side of the salmon with olive oil.
Properly heating your salt plank will take approximately an hour or so.  Place your dry salt slab into a cold oven and turn the heat to 250 degrees Fahrenheit. When the oven has reached 250 degrees, carefully remove the salt slab and let cool for about 30 minutes on a stove top, or other safe area. Then return it to the oven and set the temperature for 400 to 450 degrees Fahrenheit  for 30-35 minutes. The heat will distribute slowly and evenly throughout.  Remove plank from oven, place on a safe surface.  Place salmon strip onto plank.  It will take only a couple of minutes each side for the salmon to cook.  Here is a cool video so that you can see how the salmon is cooked.  

I made a herb aioli to go along with the cooked salmon.  I didn't have any fresh herbs available so I used dried.  You only want to use a little bit of each and make it to taste.
It consisted of homemade mayonnaise, dill weed, parsley, thyme, tarragon, cilantro, fresh ground pepper,  little bit of lemon juice and a splash of Tabasco sauce.

Along with this we served couscous and a small side salad.  This kept the meal nice and light.
Salmon while on the sea salt plank beginning to cook

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