Salmon cooked on salt blocks recipe

• 2 Salmon fillets, cut thinly into 4 pieces
• 6 Raw prawns, heads removed and peeled
• 1 Fennel bulb, sliced thinly
• 4 Spring onions
• 1 Red pepper, cut into thin slices
• 8 Baby corns
• 0.5 Lemon, to squeeze
• 1 tbsp Flat leaf parsley, to garnish

1. Heat up two Himalyan salt blocks, raising the temperature every 15 minutes or so until they reach around 250/500F this can be done in an Aga or alernatively you can heat them gradually on a gas hob.
2. Prepare the ingredients that you would like to cook on the salt blocks.
3. In this instance; peel the raw prawns, thinly slice some fillets of raw salmon and wash, peel and slice the raw vegetables.
4. Once the salt blocks have reached the required temperature use thick oven gloves to move them to the place where you want to cook and rest them on strong, heat-proof stands.
5. I find people like to participate in cooking their food so, at my supper club, I bring the salt blocks and prepared ingredients to the table and let people cook their own.
6. Place small quantities of your raw ingredients on each of the salt blocks.
7. Cook for a few minutes on each side to your taste.
8. The salt blocks naturally season the food so there is no need to add additional seasoning.
9. Remove the salmon, prawns and vegetables from the salt blocks onto plates and finish with a squeeze of lemon and a sprinkling of flat leaf parsley.
10. The salt blocks will stay hot for about 30-40 minutes so, depending on how hungry you are, you can carry on cooking your prepared ingredients as required.

salmon, prawns, fennel, spring onions, red pepper, corns, lemon, parsley

Taken from www.lovefood.com/guide/recipes/12578/kerstin-rodgers-scallop-prawns-and-vegetables-cooked-on-salt-blocks (may not work)