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Preparation : 15 mins
Cooking time : 15 mins
For 4 people:
- 3 dessertspoons Le Guérandais coarse grey Guérande sea salt
- 4 salmon steaks with their skin
- 2 sprigs thyme
- 1 dessertspoon soy sauce
- 800g sauerkraut
- Freshly-milled pepper
Place the salt and the thyme leaves in a pan. Mix well with a spatula and place over a high heat.
Check that there are no bones left in the fish.
Cut the salmon skin in a cross making sure you do not cut into the flesh. Place the salmon steaks with their skin side on the hot salt and leave to cook over a high heat. They are perfectly cooked when the base has become crispy and the flesh is coloured a light pink to a dark pink on the top, which should remain just warm.
Serve the salmon, skin side up, drizzling some soy sauce over the top. Share out the sauerkraut, which has been reheated by steaming at the side of each salmon steak. Season with pepper and serve warm.