Salt-Baked Salmon with Prosecco Butter Sauce
- 8 large egg whites
- 3 1/2 pounds kosher salt
- One 4 1/2- to 5-pound salmon roast (with skin and bones), cut from the head end of the fish
- Sea salt and freshly ground pepper
- 1 1/4 cups Prosecco
- 3 scallions, white and green parts minced separately
- 1 stick plus 2 tablespoons (5 ounces) unsalted butter, cut into 5 chunks and chilled
- Preheat the oven to 375.
- Line a large rimmed baking sheet with parchment paper.
- In a very large bowl, thoroughly blend the egg whites and kosher salt.
- On the baking sheet, form part of the salt mixture into a rectangular bed 1 inch larger than the piece of salmon and 1 inch deep.
- Set the salmon in the center of the salt mixture and season it inside with sea salt and pepper.
- Pack the remaining salt around it, pressing the salt against the fish so it adheres.
- Bake the salmon for about 50 minutes, or until an instant-read thermometer inserted through the salt crust into the thickest part of the fish registers 125 if you like a rare streak, or 130 for more thoroughly cooked fish.
- Remove the salmon from the oven and let it rest for 15 minutes.
- Meanwhile, in a small saucepan, simmer the Prosecco and scallion whites over moderately high heat until the liquid is reduced to 2 tablespoons, about 15 minutes.
- Reduce the heat to low and whisk in the butter, 1 chunk at a time, making sure it is fully incorporated before adding more; do not boil.
- Stir in the scallion greens and season with sea salt and pepper.
- Using the back of a serrated knife, knock along the edge of the salt crust to crack it, then insert the knife blade to loosen the crust; carefully lift off the pieces.
- With 2 large forks, peel off the salmon skin and scrape off the dark flesh.
- Lift the fish from the bones and transfer to plates.
- Spoon the sauce over the salmon and serve.
egg whites, kosher salt, salmon, salt, prosecco, scallions, unsalted butter
Taken from www.foodandwine.com/recipes/salt-baked-salmon-prosecco-butter-sauce (may not work)