Salmon Baked in a Salt Crust

Prep time: 5 minutes Cooking time: 16-20 minutes Serves: 2 Skill level: Competent Cook Recipe by: Seafood Scotland

Cooking in the salt crust gives these salmon fillets a truly marvellous flavour


The method

  1. Combine the salt with the egg white until it has the texture of wet sand.

  2. Put a sheet of greaseproof paper on an ovenproof dish (bigger in size than your salmon). Add a 1cm layer of the salt mix on the greaseproof paper. Place the salmon on the layer of salt and then pack the rest of the salt mix over the salmon, pressing down to compact it and ensure the fish is completely concealed.

  3. Place the fish in a pre-heated oven at 220°C for 18-20 minutes.

  4. While the fish is cooking, boil a pan of salted water and cook the gnocchi as directed on the packet.

  5. In a separate pan, warm the cream with the wine and the pesto. Cook gently for about five minutes then add the peas and cook for another couple of minutes.

  6. Drain the gnocchi and add to the sauce.

  7. Remove the fish from the oven, the crust should now be hard. Tap it once very firmly with the back of a knife and you should be able to remove it in large pieces to reveal the perfectly cooked salmon inside. Slice the skin and peel off the salmon. Lift salmon out and cut into pieces. Serve with the gnocchi and parmesan shavings.

Thanks to our friends at Seafood Scotland for this recipe!