8 medium, lightly beaten
Table salt, iodised
Skinless salmon, baked or grilled
1200 g, (buy 2kg)
2 medium, thinly sliced
1 tbs, finely chopped
Baby capers, rinsed, drained
2 tsp, finely chopped
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Lightly spray a baking tray with oil.
- Place egg whites in a large bowl. Add salt, stirring to combine (mixture needs to be the consistency of wet sand).
- Cover prepared tray with a third of the salt mixture. Place salmon on top of salt. Fill fish cavity with lemon slices, then completely cover fish with remaining salt to make a thick crust. Bake for 40 minutes or until crust is lightly browned.
- Meanwhile, combine mayonnaise, juice, dill and capers in a medium bowl. Season with salt and freshly ground black pepper. Remove salmon from oven and stand for 10 minutes. Using a sharp knife, carefully remove salt crust from salmon. Serve salmon with dill and caper sauce.