Indian-style salmon bake

Name: Indian-style salmon bake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters firmly packed brown sugar; 2 Tbsps butter or margarine, melted; 2 Tbsps lemon juice; 16 servings Lemon wedges; 237 milliliters rock salt; 3 kilograms whole salmon , book filleted (see notes); 1 teaspoons white pepper; 16 servings Frame

Need a gluten free, fodmap friendly, and pescatarian main course? Indian-style salmon bake could be an awesome recipe to try. This recipe makes 16 servings with 309 calories, 34g of protein, and 12g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up lemon juice, rock salt, frame, and a few other things to make it today. To use up the rock salt you could follow this main course with the Goji Berry Cupcakes with Chocolate Ganache and Himalayan Pink Salt as a dessert.

Instructions

Rinse salmon and pat dry.

Ingredients you will need

Salmon

Mix rock salt, brown sugar, and white pepper.

Ingredients you will need

White Pepper

Brown Sugar

Rock Salt

Spread half of the mixture over bottom of a 12- by 17-inch pan lined with plastic wrap.

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Spread

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Lay fish, skin down, on salt mixture. Pat remaining mixture over salmon. Cover and chill 2 to 4 hours. Lift fish from pan, rinse thoroughly, and pat dry.

Ingredients you will need

Salmon

Fish

Salt

Equipment you will use

Frying Pan

Meanwhile, select a site that is protected from the wind. Build a fire in a portable barbecue (20 to 22 in. wide) with a firegrate, vents open: About 2 1/2 hours before serving time, ignite four or five seasoned, split logs (each 4 to 5 in. wide, 12 to 14 in. long) on firegrate.

Let wood burn down to medium glowing coals, 1 to 1 1/2 hours; a few low flames are fine. Judge heat by holding your hand where fish will be. When you can barely hold your hand in this spot for 5 to 6 seconds, the fire's ready for cooking.

Ingredients you will need

Fish

Load salmon onto soaked frame.

Ingredients you will need

Salmon

When fire is ready, set frame with salmon at a 45 to 60 angle over the fire with flesh toward the fire and wide end of fish 1 1/2 to 2 feet from heat, sticking stake ends into a hole to hold it (or lean frame against the barbecue). Use rocks, concrete building blocks, bricks or bagged sand to brace frame base securely. Check temperature by placing the back of your hand against the fish at the top and the bottom; you should be able to hold your hand in place for only 5 to 6 seconds. Adjust by pushing coals away from fish if too hot, closer if too cool.

Ingredients you will need

Salmon

Base

Fish

(To use a gas grill, turn heat to high, tip lid open, position frame over heat, and use your hand to judge cooking temperature. Move fish closer for more heat; turn down gas for less.)

Ingredients you will need

Fish

Equipment you will use

Grill

Mix butter with lemon juice. Baste fish several times with butter mixture as it cooks. Check heat often. If wood frame starts to smolder, squirt or brush with water.

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Lemon Juice

Butter

Water

Fish

Cook fish until surface turns evenly opaque, 20 to 30 minutes.

Ingredients you will need

Fish

Handling frame gently (cooked fish breaks up easily), rotate salmon so skin side faces the heat. Secure frame and continue to cook just until fish feels firm to touch, 20 to 30 minutes more, basting several times.

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Salmon

Fish

Gently lay salmon in frame, skin down, on a large board or platter. Snip wires and gently pull wood frame from fish.

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Salmon

Fish

Serve salmon hot or cool. Lift fish pieces off the skin and season with juice from lemon wedges.

Ingredients you will need

Lemon Wedge

Salmon

Juice

Fish

Equipment

Plastic Wrap

Frying Pan

Grill

Ingredients

Servings:

237milliliters

firmly packed brown sugar 2Tbsps

butter or margarine, melted 2Tbsps

lemon juice 16servings

Lemon wedges 237milliliters

rock salt 3kilograms

whole salmon , book filleted (see notes)1teaspoons

white pepper 16servings

Frame

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.