I have a question about the recipe "Fish baked (memorably) in a salt crust" from elsbeth. I have to feed 18 people next week and was thinking of a whole king salmon. At first I was going to poach it, but it's so cold outside I thought salt baking would be a great alternative. But, no one lists salmon as one of the possible fish and no one does one as big as I'm going to need. Do you think it'll work? How long do you think I should bake it for? Thanks!
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