Salmon cooked on one side on a Himalayan salt plate, with a coffee crust and glazed with maple butter.
Servings: 2-4 (approx. 250g per person!)
Preparation time: 20min
Cooking time: 15min
Ingredients :
1 salmon fillet
40 grams of dry coffee marinade
1/6 cup maple butter
1 plate of Himalayan salt
Preparation :
- Place the Himalayan salt board in the grill and preheat to 500°F.
- Scrape the skin of the salmon with a knife to remove the scales, while leaving the rest of the fish skin intact.
- Once the skin is smooth, cover the flesh of the salmon with the dry coffee marinade.
- Place the salmon directly on the Himalayan salt board with the skin on the plate and the flesh facing up.
- Leave the salmon on the salt board for about ten minutes, without turning the piece, then remove it from the BBQ.
- Coat the salmon straight from the barbecue with maple butter.
- Cut into bite-sized pieces and enjoy.
- The skin will be crispy from the salt board and the fat between the skin and the flesh will lubricate the latter. It will be cooked by its boiling juices, the center of the flesh will be hot, but still raw, and the top of the fillet will be cooked by the ambient heat of the BBQ.
Click here to see the famous Himalayan pink salt board.
The perfect mix: salty, sweet and bitter. We love it!