SALMON ON A PLATE RECIPES

Steps:

• 1.

  Place an 8-by-8-inch Himalayan salt plate in center rack of a cold oven. Preheat oven and salt plate to 375 degrees.

• 2. Place salmon fillets in a large bowl; add milk to cover. Let stand at room temperature for 20 minutes at room temperature, turning fillets occasionally. Rinse salmon with water; pat dry with paper towels.
• 3. Meanwhile, for asparagus salad, use a vegetable peeler to slice asparagus stalks lengthwise into thin strips. In a large skillet, cook asparagus in a small amount of boiling water for 3 to 5 minutes or just until crisp-tender; drain. Add tomatoes and vinaigrette; toss to coat. Cover and refrigerate until serving time.
• 4. In a small bowl, whisk together honey and mustard. Using oven mitts, carefully transfer salt plate to a heatproof surface or counter and brush with oil. Arrange fillets on salt plate and brush tops with honey mixture and coat with nuts.
• 5.

  Using oven mitts, return salt plate to center rack of oven and bake fillets for 8 minutes. Switch oven to broil and continue to cook fillets 8 minutes or until they flake easily when tested with a fork (145 degrees) and nuts start to brown.

• 6. Serve salmon immediately with asparagus salad.

Steps:

• Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender, 4 to 5 minutes. Spread on a plate or clean cutting board in a single layer until cool.
• Arrange salmon, the potatoes, onion, cucumber, radishes, tomatoes, eggs, roe, capers and lemon wedges on a platter (or platters). Sprinkle with chopped dill and pepper. Garnish with fresh dill sprigs, if desired.