We had a busy fun exhausting weekend. So when you notice there aren’t too many “in progress” photos of this recipe, it’s because while cooking my friend Tash asked me if I was going to take any pictures…I was half way done with the cooking at that point…oops. So I’ve tried to make up for lack of actual recipe photos to include a few other fun photos from the busy fun exhausting weekend.
The recipe tagged was for Salt Roasted Salmon and came from my Tom Colicchio cookbook.
But first a bit about my weekend. The weekend started Friday night when we celebrated my mother in laws 70th birthday at Coach Insignia in Detroit. Coach Insignia is located a the tippy top of the Renaissance Center. It’s a fun place to go, even the elevator ride up is a lot of fun for those not afraid of heights. Then, on Saturday it was Matt and my 2nd wedding anniversary. We went to London Chop House in Detroit. If anyone ever goes there I highly recommend the lump crab and heart of palm salad. So yum!!
Sunday morning Matt had to leave town for business and I joined Jamie and Tash for brunch at Walkerville’s newest restaurant F&B. I had the BEST Caesar I have ever had, complete with an oyster, and a very creative and delicious take on lox. Sadly it was just announced that F&B will no longer be having weekly Sunday Brunches. But F&B is a great addition to the neighborhood so I highly recommend checking it out if you haven’t already!
And then after shopping the rest of the day was spent relaxing by the pool.
And then for dinner Sunday is when I got to cooking Tom Colicchio’s salt roasted salmon. To start with I heated some olive oil in my cast iron skillet over medium high heat until the oil was smoking. I put portions of salmon, skin side down into the skillet and cooked for 3 minutes. Then I mounded a ton of coarse sea salt around and over the salmon.
I put the skillet into a preheated 400 degree F oven for 8 minutes. Then I removed the skillet from the oven, removed the salmon pieces from the salt.
And brushed off as much salt as possible from the salmon.
I plated the salmon, drizzled with olive oil and a grind of pepper.
The Verdict: I won’t be making salmon this way again. It was really difficult to get the salt off, so it was super salty (I drank a lot of water this night!). I have had, made and even blogged about salt roasted fish before, but it’s always been a whole fish with scales which protects the flesh of the fish from becoming too salty. I am not entirely blaming the recipe itself though, I was super tired after all the weekend events (I went to bed at 9:15 this night!) so had I been more “with it” perhaps it would have turned out a bit better (though I kind of doubt that).