Prep time: 10 minutes Cook time: 10 minutes 2 For the salad For the salmon First make the salad. In a bowl, combine the ...

Portion 1 tablespoon into small ramekin and finish with pinch of flaked sea salt. Season salmon fillets with onion powder and salt. On presentation side (skinless side), spread turmeric puree ...

from sardines to a whole salmon, as long as you have a big enough oven. One of my favorites is sea bass (I pull them out of the Long Island Sound from June to October). Now, the salt crust.

The semolina on top of the salmon ... salt and pepper. Spread the butter on top of each salmon fillet and press the fillets, buttered-side down, on to the semolina mixture to give an even crust.

Sprinkle with sea salt. Finish the curry by gently placing the salmon in the tomato mixture and stir gently to coat in the sauce. Bring to the boil, cover with a lid and reduce the heat to a simmer.