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prep time: 30 minutes cook time: 60-90 minutes, serves 8-10 1 whole salmon, cleaned, head-on, approximately 5-7 lbs. 2 oranges, sliced thinly 2 grapefruit, sliced thin 2 limes, sliced thin 8 cloves fresh garlic 3 sprigs fresh tarragon 3 sprigs fresh marjoram 3 sprigs fresh rosemary 10 large Organic Egg whites 5 pounds kosher salt 1. Preheat an oven to 400°F. While the oven is heating, stuff the cavity of the fish with the wheels of citrus, garlic, and fresh herbs. You can substitute your favorite combination of herbs if you prefer. 2. Measure and combine the egg whites with the kosher salt and whip until ingredients are well mixed. Place one-third of the mixture on the bottom of a sheet pan that has been lined with parchment paper. Spread the mixture out to form a bed for the salmon to rest on. Place the stuffed salmon on top of this mixture and allow to contour to the salt bed. 3. Place the remaining two-thirds of the salt mixture over the salmon to completely cover the entire fish. Do not crush or smash the fish. 4. Place the entire pan into the oven and bake for approximately 50-60 minutes, or approximately 10-12 minutes per pound of raw fish. Remove from the oven and carefully peel away the outer layer of salt. The crust will be a light golden brown and should peel away in sections. 5. Open up the fish, discard the fruit and herbs, and transfer large clumps of moist cooked meat from the whole fish to a serving platter. Remove any bones as the cooked meat is pulled off the fish and discard. Serve immediately. |
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