It takes minutes to throw together, especially if you use canned chickpeas, and homemade hummus tastes so much better then store-bought that you'll never go back to buying ready-made.
Salt Baked Arctic Char
1 piece of 3 lb (1.5 kg) Arctic char, cleaned
1 sprig fresh rosemary
¼ bunch fresh chives
4 sprigs Italian parsley
1 bunch tarragon
1 lemon, sliced
3 organic egg whites
1 3 lb (1.3 kg) box kosher salt
Rinse fish under cold water and pat dry. Stuff rosemary, chives, parsley, tarragon and lemon slices into cavity of fish.
Whisk together egg whites and ¼ cup (60 ml) water until frothy. Add salt and mix well. Spread 3 cups of salt mixture along bottom of large rimmed baking sheet. This should be a large enough mound to set fish on top. Completely cover fish with remaining salt mixture, it should be about a ½ inch (1 cm) layer. Bake in 400˚F (200˚C) oven until internal temperature reaches 135˚F (60˚C) about 50 minutes (the salt should be very hard when it comes out of the oven). Allow the fish to rest for 15 minutes before serving.
Break salt crust with a spoon, peel back the skin and serve.
*TIP: Arctic char can be quite slimy and tricky to handle. We suggest running the fish under cold water before trying to handle it in order to make your life a little easier. There is nothing worse then a slimy fish slipping around in your hands.