Whole Salmon Baked in Rock Salt


					Whole Salmon Baked in Rock Salt with Saffron Aioli and Wild Rice Salad Salmon Ingredients 3lbs Coarse Rock Salt 3 Large eggs 1½ Tbs Fennel Seeds 1 Lemon, zested, juiced 1 Whole Salmon, about 3lbs, scales left on, gills out 15 Basil Leaves ½ Bunch Parsley Aioli Ingredients 3 large cloves of garlic, peeled, minced 10 Threads Saffron ½ C Good, Extra Virgin Olive Oil Salt and Pepper Salad Ingredients 1 C Long Grain White Rice, cooked 1C Wild Rice, cooked 1 English Cucumber, sliced A large handful of green olives, stoned, torn 2 Roasted Red Peppers, peeled, sliced 3 Sprigs Parsley, chopped 3tbs Extra Virgin Olive Oil ½ Lemon, juice, and zest Salt and Pepper Salmon Method Mix the Salt with the eggs, fennel seeds, lemon zest, and juice until it forms a sticky paste. On a baking sheet, spread 2/3 of the salt mixture into an oval slightly larger than the fish. Season the inside of the fish with salt and pepper and then stuff the cavity of the fish with the basil and parsley. Lay the fish carefully onto the salt base and spread the rest of the salt mixture onto the top of the fish making sure to pack it down. Preheat an oven to 450F and bake the fish for 25 min or until the point of an inserted knife poked into the middle of the fish comes out hot. Set the fish aside. Aioli Method In a blender, pulse the garlic with the saffron and a little oil. Once chopped, add enough oil very slowly to create a smooth emulsion. Season the aioli with salt, pepper, and some lemon juice. Salad Method Mix all of the ingredients together and season with salt and pepper.
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