| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
12 |
servings |
INGREDIENTS
| 8 |
lb |
Whole wild salmon; such as Alaskan king |
|
|
Maldon sea salt |
|
|
Freshly-ground black pepper |
| 1 |
bn |
Fennel; washed |
| 10 |
lb |
Coarse sea salt -; (to 12 lbs) |
|
|
=== SALSA VERDE === |
| 1 |
bn |
Flat-leaf parsley leaves |
| 1 |
bn |
Basil leaves |
| 1 |
bn |
Mint leaves |
| 1/3 |
c |
Washed salted capers covered |
|
|
With white-wine vinegar |
| 6 |
|
Anchovy fillets covered in olive oil |
| 1 |
ts |
Dijon mustard |
| 2 |
tb |
Red wine vinegar |
| 10 |
tb |
Extra-virgin olive oil |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Make the Salsa Verde: Place herbs on cutting board. Using a mezzaluna or
large chefs knife, roughly chop herbs. Place in large bowl. Using mezzaluna
or chef's knife, roughly chop capers and anchovies together and add to bowl
with herbs. Add mustard and vinegar. Drizzle in olive oil. Season with
pepper. Mix to combine. (Makes about 1-1/2 cups) Heat oven to 450 degrees.
Scale and clean salmon, season cavity with Maldon salt and pepper. Fill the
cavity with the fennel. Fill the bottom of a large roasting or baking pan
with a 1/2-inch layer of salt. Place the fish on its side, on top of the
salt. Pile the remaining sea salt over the fish, completely covering it by
at least 1/2-inch all over. If the head and tail protrude from the pan,
place a double layer of heavy duty aluminum under tail and head to prevent
salt from falling into your oven. Sprinkle 2 tablespoons water over the
surface of the salt. Transfer roasting pan to oven, and bake salmon until
cooked through, 45 to 60 minutes. To test if the fish is cooked, poke a
metal skewer or kitchen fork through the salt and into the fish where the
fish is the thickest. Pull the skewer out; if the skewer is warm to the
touch, then the salmon is cooked. Transfer pan to a wire rack, and let rest
until cool enough to handle. Using your fingers, break off the salt crust
from the top of the fish; the skin should have stuck to the salt and will
peel away as you do this. If the skin does not pull away when removing
salt, use a paring knife to gently lift the skin away from the fillet.
Carefully lift the entire fish out of the pan. Peel away any remaining skin
and salt stuck to the underside; place the fish on a cutting board. Cut the
fillets off the bones, and serve at room temperature, garnished with Salsa
Verde. Serves 12.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 102 Calories (kcal); 11g Total Fat; (96% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Rose Gray and Ruth Rogers
Converted by MM_Buster v2.0n.
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