Salt-Cooked Salmon

Adding a layer of salt to a skillet provides a high-heat environment for cooking salmon and results in a texture that's firm yet moist--as moist as if the fish had been poached. Note: It's crucial you use a cast-iron skillet, which is the only kind of pan strong enough to withstand the heat generated by the salt.

Yield: 2 servings

Ingredients

• 3/4  pound  center-cut salmon fillet with skin
• 2  cups  kosher salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Season the salmon with a little salt and the pepper. Pour the remaining salt into a large cast-iron skillet. Place the skillet over high heat until the salt begins to smoke. Put the salmon, skin-side down, on the salt. Cover, reduce heat to medium-low, and cook 10 minutes or just until the salmon is no longer translucent. Remove from heat. Lift the salmon fillet from the skin and serve.

Nutritional Information

Calories:

312 (1% from fat)

Fat:

18g (sat 4g)

Protein:

34mg

Carbohydrate:

0g

Fiber:

0g

Cholesterol:

100mg

Iron:

1mg

Sodium:

100mg

Calcium:

22mg