Try the latest culinary craze. Cook with salt plates and add flavor and
gourmet flare. Becky Low calls salt plates her newest cooking passion!
Salmon on a Salt Plate w Asparagus
1 salt plate, completely dry (dry for 24+ hours)
1 bunch fresh asparagus spears
1 pound fresh or completely thawed salmon
1-2 tablespoons butter, melted
1-2 tablespoons fresh rosemary, chopped
Lemon pepper to taste
2 fresh lemons
Cooking and serving on salt plates is fun and delicious. Display cheese and fruit on chilled
plates. For this recipe place salt plate in oven or over indirect heat on the grill and slowly
heat (start at a low temperature and gradually over 30-50 minutes increase the heat to 400
degrees). Heating salt plate too quickly may break it.
Trim and blanch fresh asparagus by placing in boiling un-salted boiling water for 1-2
minutes (depending on size and desired doneness (do not overcook – asparagus will be
placed on salt plate to finish cooking). Quickly place spears in ice water 1-2 minutes to
chill; remove from water and gently pat dry to remove most excess moisture; set aside.
Slice salmon into uniform steaks or fillets (I prefer 3/4-inch thick); set aside.
Chop fresh rosemary, sprinkle over hot salt plate, roast for 1-minute while finishing
salmon preparation. Pat salmon fillets dry with a paper towel and lightly brush flesh side
with melted butter. Place salmon on hot salt plate, flesh side down; cook 4-5 minutes. Turn
salmon, sprinkle with lemon pepper to taste, continue to cook until almost done. Carefully
remove salt plate from oven (salt plate is very hot and it retains heat); place on trivet to
serve. Squeeze 1/2 fresh lemon over salmon and asparagus (use more or less to taste,
lemon juice will dissolve salt onto the food); garnish salmon with additional fresh rosemary
and fresh lemon slices. Note – heat in the salt plate will continue to cook fish at the table,
cook until salmon flakes easily with a fork .
Notes:
Delicious, fun way to grill and it makes a great presentation! Try other meats and
vegetables of your choice. The greater the moisture content of the food (or on the surface
of the food) the greater the salt absorption.
Salt plates are great chilled and used to display cheese and fresh fruit. For more
information on salt, places to purchase salt plates and cooking with salt plates see
references below.
Salt Resources:
Products, definitions, background, resources, legends, myths and history:
www.atthemeadow.com
www.mortonsalt.com/salt-
facts/salt-history
www.realsalt.com/
http://www.saltworks.us/
Book:
“Salted: A Manifesto on the World’s Most Essential Mineral with Recipes,” by Mark Bitterman
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV
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