For the salmon:
- 1 good-sized salmon fillet, approx. 300 g/10.5 oz.
- 1 sprig rosemary
- 1 sprig thyme
- 2 sage leaves, chopped
- 500 g/1 lb. coarse sea salt
- 2 egg whites
For the mayonnaise:
- 1 egg yolk
- 1 tbsp of strong mustard
- Drizzle of vinegar
- 100 ml/3.5 fl. oz. Guénard Avocado Oil
- A few blades of chives, chopped
- 1 lemon
- Salt and pepper
Step 1: prepare the salmon
Pour the salt into a salad bowl. Add the egg whites and the chopped herbs. Stir to combine.
Cover the bottom of a shallow baking dish with half the salt mixture. Pat the fillet of salmon dry and place it, skin side down, in the middle of the dish.
Cover the salmon with the rest of the salt to create a layer around 5 mm/¼ in. thick. Bake at 210°C/410°F (gas 7) for 15 minutes, until the salt crust has turned slightly golden.
Step 2: prepare the mayonnaise
While the salmon is baking, prepare the mayonnaise: all ingredients should be at room temperature. Mix together the egg yolk, salt, pepper, mustard and vinegar.
Make an emulsion by slowly adding the avocado oil. The mayonnaise should gradually thicken.
Add the chopped chives and a few drops of lemon juice, to taste.
Step 3: serve
Remove the salmon from the oven and break the crust with a serrated knife.
Place the salmon on a plate and serve immediately with the avocado mayonnaise.
This recipe is brought to you by the Académie du Goût
Photo © Académie du Goût