|
Servings: 4
2 cups (500 mL) Windsor Coarse Kosher Salt
1 1/2 lbs (750g) centre-cut salmon fillet (with skin on)
2 tbsp 30 (mL) chopped fresh dill
Lemon wedges
Preparation
Spread salt in large skillet (preferably cast iron). Heat at medium-high heat until salt is hot, 4-5 minutes. Cut salmon fillet into 4 pieces. Place, skin side down, on salt. Cover and cook 10 – 12 minutes, until almost cooked through. Remove from heat and let stand, covered, about 2 minutes to finish cooking. To serve, slide lifter under salmon skin, discard skin. Sprinkle with dill, serve with lemon.
Serve on rice or on couscous flavoured with diced lemon and lime.
|
