When I picked up the gift box it was very heavy and dense. I couldn’t begin to guess what my parents had picked out for me this time. My Mom and Dad always give us gifts with meaning and great thoughtfulness. There will be sweaters and books to fill in the gaps but there is always something that has been pondered over and selected just for me with great care. And you can never begin to imagine what it will be! So, I was quite surprised when I unwrapped a rectangular block of pink salt. Um – what could this be for?!?! It didn’t take me long to find out – cooking wonderful dishes that are completely infused with salty goodness. This salt rock will create a crust like you have never tasted. And while I have cooked several meats and vegetables with this new tool my favorite, by far, is salmon. Add in this simple soy marinade and serve over pillowy Isreali couscous and you will be in salt rock heaven!
The salt rock. This was relatively new for the home cook when my parents bought it for me but you can now find small to medium sized rocks at the Fresh Market and specialty food stores. You just rinse it with water to clean, no soap. Mine has some scars from meals past but I just look at that as extra flavor. To begin, preheat the oven to 415 degrees. Once the oven is preheated, put the salt rock in and let it heat for 30 minutes.
While the oven is preheating make the marinade. This is super simple and really tasty. I saw Ina Garten make it on Barefoot Contessa (one of my FAVORITE cooking shows) and have used it several times over with a variety of ingredients… beef, chicken, etc… but I really like it with salmon. You don’t want the fish to sit with the marinade for too long or it will begin to break down the delicate meat and become mushy. I let my salmon soak for 30 minutes while the salt rock heats.
Add six tbs. extra virgin olive oil, three tbs lite soy sauce, two tbs dijon mustard and two cloves chopped garlic to a bowl. Beat with a fork until the mixture emulsifies. This is what the mustard is for, besides flavor – to bring the marinade together.
Pat the salmon dry (I have a one pound filet), place into a plastic bag with 2/3rds of the marinade. Reserve some to spoon over the top right before serving. Once the salt rock has heated for 30 minutes in the 415 degree oven, place the salmon directly on it, skin side up. It will immediately sizzle – that is a very good sign of things to come!
Add two cups boiling water, stir, and cover the pot, turning the heat to medium low. Simmer for 8-10 minutes. Season to taste with salt and pepper – but go easy on the salt. You will have plenty of that in the salmon and from the soy in the marinade!
Oh my gosh the salmon is so tasty and moist! The abundance of salt really seeps into the fish, locking in the moisture. The heat from the salt rock creates a beautiful sear when you first place the filet on it’s surface. I hope you enjoy this as much as my husband and I do – all thanks to a very thoughtful and creative gift from my parents that continues to bring us pleasure, time after time.
- six tbs olive oil
- three tbs soy sauce
- two tbs dijon mustard
- two cloves garlic, chopped
- one pound salmon (wild caught is best)
- two cloves garlic, minced
- one half onion, diced
- one quarter tsp red pepper flakes
- one tsp unsalted butter
- one tsp olive oil
- one cup Isreali cous cous
- two cups boiling water
- salt and pepper to taste
Comments 1
I knew the Himalayan salt block would be a hit. You still need to help Mr. B use his for the first time…By the way, you are very easy to find special gifts for!