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Salt-Baked Wild Salmon With Tomato Aioli And Potatoes

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Salt-Baked Wild Salmon With Tomato Aioli And Potatoes

Ingredients

  • 3 large organic egg yolks
  • 2 garlic cloves, peeled and crushed
  • juice of 1/2 lemon
  • sea salt and freshly ground black pepper
  • 6 to 8 slow-roasted tomatoes, cooled
  • scant 1/3 cup extra-virgin olive oil
  • 1 wild salmon (about 9 pounds), cleaned but not scaled
  • 2 lemons, thinly sliced
  • 1 branch wild fennel or fronds from 1 fennel bulb
  • 11 pounds coarse rock salt or coarse sea salt
  • 2 1/4 pounds new potatoes, washed
  • juice of 1/2 lemon
  • sea salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • handful of purslane or pea shoots (when in season)
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