Salmon on Himalayan salt block
Salmon cooked unilaterally on a Himalayan salt block, with a coffee crust and lacquered with maple butter.
- 1 salmon filet
- 40 grams of dry coffee marinade
- 1/6 cup of maple butter
- 1 Himalayan salt block
- Place the Himalayan salt block in the barbecue and preheat it to 500 ° F.
- Scrape the salmon skin with a knife to remove the scales, leaving the rest of the skin intact.
- Once the skin is smooth, cover the salmon flesh with the dry coffee marinade.
- Place the salmon directly on the Himalayan salt block with the skin on the plate and the flesh up.
- Leave the salmon for about ten minutes on the salt block, without turning the piece over, then take it out of the BBQ.
- Immediately after removing the salmon from the barbecue, lacquer it with maple butter.
- Cut into bite-sized pieces and enjoy.
The skin will be crispy thanks to the block of salt and the fat between the skin and the flesh will lubricate it. It will be cooked by its boiling juices, the center of the flesh will be hot, but still raw, and the top of the net will be cooked by the ambient heat of the BBQ.
Click here to see the famous pink Himalayan salt block.
The perfect mix: salty, sweet and bitter. We like that!
Written by Jean-Philippe Lavoie