About a year or so ago my dad was visiting me in Long Beach, Calif., when he stumbled upon a restaurant that sold Himilayan salt plates. Having recently heard rave reviews from friends who had learned to cook using these salt plates, Dad was intrigued. But not intrigued enough to buy one to lug home on the plane.
Not long after his interest was piqued in Long Beach, he again stumbled upon salt plates while visiting Sis in Portland. It was then that he broke down and bought one. The whole point of cooking using a salt plate is to infuse the food with salt from the plate; though we’re not sure to what extent this actually happens, each time we’ve cooked using the salt plate, the food has turned out to be tasty.
This recipe is adapted from one sent to me by Grandma Mo.
- 1 to 2 lbs fresh salmon
- blackened seasoning
- Cilantro-Lime Crème Fraîche
- Himilayan Salt Plate
- Turn on your grill and set to a low heat. Place the salt plate on top the grill and heat for 30 minutes.
- Meanwhile, season salmon with salt, pepper and blackened seasoning.
- When the salt plate is ready, place the salmon on the plate and cover the grill. Cook covered for approximately 10 minutes. This should cook the salmon thoroughly, so if you like your salmon medium rare, you may want to reduce the cooking time.
- Serve with Cilantro-Lime Crème Fraîche.
Both Dad and I agreed this could have been improved only if we had blackened the salmon. According to Dad, the Cilantro-Lime Creme Fraiche makes the dish. I would tend to agree!