Prep time: 10 min

Cook time: 12 min

Feeds: 1 adult

 

What you'll need:

1 (5 oz) piece of salmon fillet with skin

1 tsp extra-virgin olive oil plus additional for drizzling

1/2 Tbsp chopped fresh chives

1/2 Tbsp fresh tarragon leaves (optional)

1/2 tsp Fleur de Sel

 

What you'll do:

1. Preheat the oven to 425F

2.  Rub salmon all over with extra virgin olive oil, pepper and Fleur De Sel

3.  Roast salmon, skin down on a foil-lined baking sheet in upper third of the oven until just cooked through, about 12 min

4.  Cut salmon in half crosswise, then lift flesh from skin with a metal spatual and transfer to a plate

5.  Discard skin, drizzle salmon with more olive oil, sprinkle with herbs and finish with just a pinch more of Fleur De Sel

Serve with salad, steamed vegetables such as asparagus, Brussel sprouts, broccoli, zucchini.

Prep time: 24 hrs (marinating time)

Cook time: 5 min

 

What you'll need:

1 halibut fillets, about 2 lbs skinned

1/2 cup sugar

1/2 cup Alaea Red Salt

1/4 cup lemon or orange flavored vodka

1 tsp freshly ground white pepper

2 large dill sprigs plus few extra for garnish

 

What you'll do:

1. Rinse the halibut and place it on the platter

2.  In the small bowl, stir together Alaea Red Salt and sugar until well mixed

3. Rub each side of halibut fillet with salt/sugar mixture and sprinkle liberally with vodka.  Place a few sprigs of dill on top of the fillet

4.  Put marinated fillet in the ziptop bag, squeeze out the air and seal well. Place the bag on the small baking sheet.

4. Put heavy weight (5 lb brick or similar) on top.  Refrigerate for 24 hrs

5. Just before serving, remove fillet from the bag, discard the dill sprigs and wipe all excess moisture

6. Slice about 1/8"thick, top with extra dill, sprinkle with Alaea Sea salt and serve on top of the pumpernickel or a rye bread toast.