{"product_id":"salmon-in-salt-crust","title":"Salmon in Salt Crust","description":"\u003cp\u003eSalt-baking is one of the most impressive things you can do in a pizza oven - and one of the easiest. You bury a whole salmon fillet in coarse salt, bake it, then crack open the crust to reveal perfectly seasoned, impossibly moist fish inside. The salt forms a sealed cocoon that steams the fish gently from all sides. Despite the mountain of salt, the fish doesn't taste overly salty - the crust acts as insulation, not seasoning.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 whole salmon fillet (about 800g-1kg), skin on\u003c\/li\u003e\n  \u003cli\u003e2kg coarse cooking salt (not table salt)\u003c\/li\u003e\n  \u003cli\u003e2 egg whites (optional - helps the crust hold together)\u003c\/li\u003e\n  \u003cli\u003e2 cloves garlic, sliced\u003c\/li\u003e\n  \u003cli\u003eA small bunch of fresh parsley\u003c\/li\u003e\n  \u003cli\u003eCherry tomatoes, halved, for serving\u003c\/li\u003e\n  \u003cli\u003eExtra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eLemon wedges, for serving\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eLet your pizza oven settle to around 250°C.\u003c\/li\u003e\n  \u003cli\u003eIf using egg whites, mix them into the coarse salt - this helps the crust form a solid shell rather than loose grains.\u003c\/li\u003e\n  \u003cli\u003eSpread a 1cm layer of salt on the base of a baking tray or directly onto a refractory brick.\u003c\/li\u003e\n  \u003cli\u003eStuff the salmon fillet with the garlic slices and parsley. Lay it skin-side down on the salt bed.\u003c\/li\u003e\n  \u003cli\u003ePack the remaining salt over and around the fish, covering it completely. Sprinkle the surface lightly with water to help it compact.\u003c\/li\u003e\n  \u003cli\u003eSlide into your oven and bake for 35-40 minutes.\u003c\/li\u003e\n  \u003cli\u003eRemove from the oven and let it rest for 5 minutes. Crack the salt crust open with the back of a heavy knife - it should come away in large pieces.\u003c\/li\u003e\n  \u003cli\u003eLift the salmon away from the salt, brush off any loose grains, and serve with halved cherry tomatoes dressed in olive oil, and lemon wedges.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57507810083200,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/salmon-in-salt-crust-2427782.png?v=1772492419","url":"https:\/\/kitcheninthegarden.co.uk\/products\/salmon-in-salt-crust","provider":"Kitchen In The Garden","version":"1.0","type":"link"}