Who knew?! The easiest cooking technique could deliver the most flavor! After the first bite of a perfectly seasoned and moist piece of salmon, I thought why don’t we salt roast everything! So, my salt roasting binge began…

Potatoes were next! I added some rosemary sprigs and the whole house was perfumed with the aromatic fragrance! The potatoes were buttery and tender with perfectly crisp skin.

You may think that salt roasting would result in extremely salty food, right? It is quite the opposite. The salt draws moisture out of the food it surrounds without actually penetrating into the food. It also acts as an insulator to trap the heat, which results in food that tastes simply like itself in the best possible way. Salt roasting creates delicately flavored, simple, honest food!

The best part (besides the food of course) no expensive cooking equipment or hours slaving away by the stove! Cast iron pan, salt, food, oven – and done!

Salt Roasted Salmon Recipe

Ingredients

  • 1 tablespoon extra virgin olive oil, plus more for serving
  • 1 1/2 pounds center cut salmon filet, skin on and cut into 4 equal pieces
  • 4 cups coarse sea salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 400ºF. In a cast iron skillet or other oven proof skillet, heat oil over medium-high heat. Add the salmon, skin side down, and cook until skin begins to crisps, 2-3 minutes.
  2. Mound the salt around and over each piece of salmon and roast in the oven for about 6 minutes for medium-rare. Remove salmon and carefully brush away salt. Top should look slightly rare but sides should be cooked. Transfer salmon to a clean work surface and brush away remaining salt. Season with freshly ground black pepper and drizzle with olive oil.

Serves 4

(Recipe from Tom Colicchio’s Book Think Like A Chef)


Salt Roasted Potato Recipe

Ingredients

  • 6 red potatoes
  • 4 cups coarse sea salt
  • 2 sprigs fresh rosemary
  • Freshly ground black pepper
  • Extra virgin olive oil

Instructions

  1. Preheat oven to 400ºF. Pour 2 cups of the salt into a cast iron skillet or other oven proof skillet. Add the potatoes to the pan, wiggling them into place, in a single layer and a few inches apart from each other. Pour the remaining 2 cups of salt over and around the potatoes. Scatter the rosemary sprigs around the potatoes. Bake for about 45 minutes (depending on size) until a knife can enter the potato without any resistance. Remove from oven and let cool slightly.
  2. Brush remaining salt off of potatoes, being careful not to tear skin. Season with freshly ground black pepper and drizzle with olive oil.

Serves 4-6