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Salmon in Salt Crust: it’s what’s for dinner | Manolo's Food Blog

Salmon in Salt Crust: it’s what’s for dinner

Salt baked salmon

Salt baked salmon

Hat’s off to my friend Azahar at Sevilla Tapas for this great-looking and easy recipe which I will be experimenting with tonight. If that fails, there’s a takeaway roti shop down the street, right?

Naturally, not being as rich as Nigella, I won’t be cooking with Champagne, but I might use a toasty cava if I can find one dry enough. A prosecco might be a better choice, given the difficulty of finding a really dry cava in Canuckistan.

2 Responses to “Salmon in Salt Crust: it’s what’s for dinner”

  1. raincoaster June 29, 2013 at 9:02 pm #

    Succeeded in finding a dry Cava, and the recipe was a triumph. See the next post for a post-mortem, but the short form is the salmon, though cheapish and known for being dry, was incredibly moist and not too salty at all. And dead easy.

  2. raincoaster July 6, 2013 at 11:00 pm #

    Oh, and note to self: when the Brits say “coarse salt” they don’t mean it. Apparently nobody there ever has to de-ice a sidewalk. Mine ended up looking like it had spent some time on the top of Mount Everest, with patchy coverage. Delicious though.