Sweet and salty salmon on Himalayan salt block
Sweet and salty salmon on the Himalayan salt block
Cooking on a BBQ doesn’t have to be complicated and you don’t have to wait for the weekend to use it. Adding to the fact that it works as good as a stovetop, you won’t have as much dishes to clean afterwards.
So why not start your BBQ when you arrive from a long day at work to prepare a fast and healthy meal for your family? If you own a Himalayan salt block, you might end up with the award of mom and dad of the year.
The Himalayan salt block is the new way to cook seafood and fish!
It will be your seafood’s best friend and will give a great taste to everything you’ll cook on it. It contains less sodium than regular salt and it will enhance the flavors of your food. Put the salmon skin-side on the block for fish skin chips or put it on the flesh-side, for a delicious taste.
- Preparation: 10 minutes
- Cooking Time: 15 minutes
- Barbecue Temperature: 200 ° C (400 ° F)
This recipe serves 4 adults. It takes 10 minutes of preparation and about 15 minutes to cook. Your barbecue needs to run at 200 ° C (400 ° F).
- 1 Himalayan salt block from House of BBQ Experts
- 1 salmon fillet of about 800 g (1 3/4 lb)
- 1 tbsp. of Ocean rub from House of BBQ Experts.
- 1 tsp. of black sesame seeds
- 1 large sliced zucchini.
- 110 g (1/2 cup) of Maple sugar flakes
1- Preheat the barbecue. Place the Himalayan salt block on the barbecue grids. Close the lid and let it heat on the barbecue for 15 minutes. (Do not put the block on hot grids, let it heat with the barbecue). A sudden temperature change might break the salt block.
2- Cut your salmon filet into 4 pieces. Rub it with the Ocean rub and add the sesame seeds.
3- Place the salmon skin side and zucchini on the heated salt block. Close the lid and cook for about 15 minutes.
4- Open the barbecue lid. Turn off your burners or cool your coals down. Sprinkle the salmon with the Maple sugar flakes. Let it rest for 5 minutes before serving.