Check out these other tasty recipes from Rocco:

• Episode 1: Will You Marry Me?
  Beef Wellington and Crème Brulee
• Episode 2: I'm Afraid of Fish
  Monkfish Fritters and Smoked Ahi Burgers
• Episode 3: Your Are My Heart
  Stuffed Artichokes and Potato Gnocchi
• Episode 4: Mamma Mia
  Crown Roast of Lamb a la Pizzaola and Polenta Stuffing
• Episode 5: For the Ladies
  Spicy Tuna Rolls and Mushroom & Asparagus Rolls
• Episode 6: I Call My Husband, My Wife!
  Shells and Cheese with Bacon, Roasted Butterfly Chicken
• Episode 7: Mr. Mom
  Shrimp Paella and Sangria
• Episode 8: Diva of Flava
  Fried Chicken and Gravy, Baked Sweet Potatoes, Strawberry Graham Cracker Tarts
• Episode 9: When Irish Eyes Are Smiling
  Coddle and Irish Soda Bread
• Episode 10: Look at Me Now!
  Baked Salmon and Brown Rice
• Episode 11: My Daughter's a Picky Eater
  Whole Wheat Pizza and Yogurt Pops
• Episode 12: The Freshman Fifteen
  Mediterranean Mixed Grill with Hummus, Pita Chips and Tabbouleh
• Episode 13: I'm in the Doghouse
  Shrimp and Pico de Gallo Salad with Pasteles

More Rocco Recipes:

• Shrimp Au Poivre with Broiled Zucchini
• Spinach and Boursin Ravioli with Vodka
• Veggie Marinara

Salmon Baked in Salt Crust with Curried Vegetable Stew

• 3 cups coarse kosher salt
• 3 cups all-purpose flour
• 2 ounces + 2½ tablespoons curry powder
• 2½ - 3 cups water
• 2 sides salmon, skin intact, pin bones removed
• salt and fresh ground pepper
• 1 bunch thai basil, leaves picked, washed and chopped
• 1 bunch cilantro, leaves picked, washed and chopped
• 2 tablespoons extra virgin olive oil
• 1/3 cup chopped garlic
• 1/3 cup chopped fresh ginger
• 1 head cauliflower, cut into medium florets
• 1 medium leek, sliced in half lengthwise and sliced 1" thick
• 3 red bell peppers, large dice
• 1 large head collard greens, cleaned (about 6 cups)
• 1¼ cups low sodium chicken broth
• ¾ cup low-fat low salt marinara
• 1 15-ounce container Fage 2% Greek yogurt

Serves 8

Preheat oven to 400 degrees. In a large bowl, mix the salt, flour and 2 ounces curry powder. Add the water and stir to form a slightly stiff dough. Season flesh side of salmon with salt and pepper. Scatter 1/2 of the basil and 1/2 of the cilantro onto the flesh of one of the sides of salmon. Lay other filet on top, flesh-side down, to simulate a whole fish. Roll out dough on floured surface to about 1/4 inch thick. Lay down a piece of dough just slightly larger than the salmon on a parchment lined 1/2 sheet tray. Lay salmon package on top of dough. Cover salmon with remaining dough and press edges to seal. Place fish in oven and bake until the crust begins to brown (about 30 minutes) and fish is just cooked through. Slit the crust and peel it away from the fish and discard before serving the fish.

Heat olive oil over high heat in a large Dutch oven. Add garlic and ginger and saute until fragrant, about 1 minute. Stir in remaining 2 1/2 tablespoons curry powder and saute 1 more minute. Add cauliflower, leeks and peppers to the pan and season well with salt and pepper. Add chicken broth, currants and marinara to the pan and bring to a simmer. Stir in collard greens. Cover with lid and cook, stirring often, until vegetables are tender, about 12-15 minutes. Turn off heat and stir in remaining herbs and yogurt. Adjust seasonings, if necessary. Slice salmon into portions and serve with curried vegetables.

Meet Rocco DiSpirito -- Celebrity chef, television personality and star of Rocco Gets Real.