Adding a layer of salt to a skillet provides a high-heat environment for cooking salmon and results in a texture that's firm yet moist--as moist as if the fish had been poached. Note: It's crucial you use a cast-iron skillet, which is the only kind of pan strong enough to withstand the heat generated by the salt.
Recipe by Real Simple October 2001
Credit: Paul Whicheloe
calcium 22mg; 312 calories; calories from fat 1%; cholesterol 100mg; fat 18g; iron 1mg; protein 34mg; saturated fat 4g; sodium 100mg.