Inspired by the cookbook, “Salt, Fat, Acid, Heat” by Samin Nosrat, and by way of onceuponachef.com, this recipe is a keeper! A genius way to roast a side of salmon, producing a moist and delicate fish. Feel free to use whatever herbs strike your fancy. The salmon can be eaten warm, room temperature or cold. Serve with a Caesar salad and a buttery chardonnay. Serves 6.
Recipe
2-lb. side of salmon, skin and pin bones removed
1 T. olive oil
1/2 tsp. Kosher salt
French Herb Salsa:
3 T. shallot, finely diced
3 T. white wine vinegar
3 T. Italian parsley, finely chopped
1 T. chives, finely chopped
1 T. basil, finely chopped
1-1/2 tsp. tarragon, finely chopped
6 T. (3 oz.) olive oil
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
Preheat the oven to 225-degrees.
Place the salmon on a baking sheet and drizzle with 1 T. olive oil and rub it in evenly with your hands. Sprinkle the salt over the top. Roast for 35 minutes (and up to 45 minutes, depending on thickness of the filet), until the fish begins to flake in the thickest part when you poke it with your finger. Because this method is so gentle on its proteins, the fish will appear translucent even when it’s cooked.
Once the salmon is cooked, break it into large, rustic pieces and spoon the herb salsa on top in generous amounts.
For the French Herb Salsa:
In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate.
In a separate medium bowl, combine the herbs, olive oil, salt, and black pepper. Add the shallot and 2 tsp. of the vinegar to the herbs. Stir well.