Skillet Salt-Roasted Fish

By AnnieMro

Using salt in the skillet helps create heat in the pan and also lets you cook with no added oil. The salt acts as a hotbed to cook the fish and the skin adheres to the salt for easy removal.

Ingredients

• 2 cups Kosher salt
• 2 salmon or other fish, skin on
• 1/4 cup olive oil
• pinch fresh ground pepper
• 1/2 cup fresh cilantro
• 1 clove garlic, minced
• 2 tbsp. white wine vinegar or lime juice
• pinch smoked salt or table salt

Preparation

Step 1

Spread Kosher salt in single layer in skillet and place over medium high heat for about 10 mins. or until salt is hot to the touch. Place fish fillets on top and brush with some of the oil and sprinkle with pepper. Cover skillet and cook for about 15 mins. or until firm to the touch. Remove from heat and keep covered for 3 mins. Remove fish from salt with spatula, leaving skin on salt. In small food processor, puree cilantro, garlic and remaining oil until smooth. Add vinegar or juice and pour over fish and sprinkle with smoked salt or table salt.