The himalayan salt block may be used to cook or as a serving platter. It may be bought online or at gourmet stores. To clean it, simply wipe with a clean, damp cloth or paper towel. It can be reused several times.
If a salt block is not available, wrap the fish in aluminum foil, then cook it about 15 min in an outdoor grill or in the oven.
Place the salt block on a grill rack. Heat the grill to average temperature, then increase to high temperature.
In a small bowl, mix the oil with the chives. Brush the salmon top with this mixture. Cut the salmon fillet into pieces of comparable size, as per the number of servings required. Put them, skin side down on the hot salt block. Add pepper to taste. It is not necessary to add any salt.
Close the grill, then cook about 8 min. Turn the fish pieces using a spatula, then cook an additional 7 min. It is important to check
with a fork to see if the fish is cooked through. Alternatively, the fish may be cook in a oven. Place the salt block into a cold oven and turn the heat first to 120°C/250°F, then increase the heat to 190°C/375°F. Put the fish on the hot block, then cook 15 min.
Remove the skin, then transfer the fish to the serving plates and serve.
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