One-sided salmon on a bed of coarse salt
Serves 4
Difficulty
Medium
Preparation
15 min
Cooking
15 min
Budget
Pricey
Ideal with Moist coarse salt
Ingredients
Serves 4
- 3 C. LE GUÉRANDAIS GREY COARSE SEA SALT
- 4 SALMON STEAKS, SKIN ON
- THYME SPRIGS
- 1 C. SOY SAUCE
- 800G COOKED SAUERKRAUT
- FRESHLY GROUND PEPPER
Preparation
-
Pour the coarse salt and thyme leaves into a frying pan. Stir well with a spatula and bring to the boil.
-
Check that no edges remain on the pavers.
-
Score the salmon skin crosswise, taking care not to cut into the flesh. Place skin-side down on hot salt and cook over high heat. The salmon is cooked to perfection when the base is crisp and the flesh has turned from light pink to dark pink on the top, which remains just lukewarm.
-
Serve the salmon, skin side up, drizzled with soy sauce. Arrange the steamed sauerkraut alongside. Season with pepper and serve hot.
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