Salt-Baked Salmon with Prosecco Butter Sauce

Name: Salt-Baked Salmon with Prosecco Butter Sauce
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 142 grams stick plus 2 tablespoons unsalted butter, cut into 5 chunks and chilled; 8 larges egg whites; 2 kilograms kosher salt; 2 kilograms salmon roast (with skin and bones), cut from the head end of the fish; 3 scallions, white and green parts minced separately; 8 servings Sea salt and freshly ground pepper; 296 milliliters Prosecco

You can never have too many main course recipes, so give Salt-Baked Salmon with Prosecco Butter Sauce a try. This recipe serves 8. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 54g of protein, 31g of fat, and a total of 506 calories. If you have prosecco, scallions, sea salt and pepper, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Salt-Baked Salmon with Fennel, Capers and Orange, Salt-Baked Wild Salmon with Tomato Aïoli and Potatoes, and Red Snapper Baked in Salt with Romesco Sauce are very similar to this recipe.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

Line a large rimmed baking sheet with parchment paper. In a very large bowl, thoroughly blend the egg whites and kosher salt. On the baking sheet, form part of the salt mixture into a rectangular bed 1 inch larger than the piece of salmon and 1 inch deep. Set the salmon in the center of the salt mixture and season it inside with sea salt and pepper. Pack the remaining salt around it, pressing the salt against the fish so it adheres.

Ingredients you will need

Salt And Pepper

Salt

Egg Whites

Salmon

Fish

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Bake the salmon for about 50 minutes, or until an instant-read thermometer inserted through the salt crust into the thickest part of the fish registers 125 if you like a rare streak, or 130 for more thoroughly cooked fish.

Ingredients you will need

Salmon

Crust

Fish

Salt

Equipment you will use

Kitchen Thermometer

Oven

Remove the salmon from the oven and let it rest for 15 minutes.

Ingredients you will need

Salmon

Equipment you will use

Oven

Meanwhile, in a small saucepan, simmer the Prosecco and scallion whites over moderately high heat until the liquid is reduced to 2 tablespoons, about 15 minutes. Reduce the heat to low and whisk in the butter, 1 chunk at a time, making sure it is fully incorporated before adding more; do not boil. Stir in the scallion greens and season with sea salt and pepper.

Ingredients you will need

Salt And Pepper

Green Onions

Prosecco

Butter

Equipment you will use

Sauce Pan

Whisk

Using the back of a serrated knife, knock along the edge of the salt crust to crack it, then insert the knife blade to loosen the crust; carefully lift off the pieces. With 2 large forks, peel off the salmon skin and scrape off the dark flesh. Lift the fish from the bones and transfer to plates. Spoon the sauce over the salmon and serve.

Ingredients you will need

Salmon

Sauce

Fish

Salt

Equipment you will use

Serrated Knife

Knife

Equipment

Ingredients

Servings:

142grams

stick plus 2 tablespoons unsalted butter, cut into 5 chunks and chilled 8larges

egg whites 2kilograms

kosher salt 2kilograms

salmon roast (with skin and bones), cut from the head end of the fish 3

scallions, white and green parts minced separately 8servings

Sea salt and freshly ground pepper 296milliliters

Prosecco

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. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.