Slow-Roasted Salmon with French Herb Salsa

This dish may be served hot, cold or at room temperature.

Step 1: Preheat the oven to 225℉ and set an oven rack in the middle position. Spinkle salt on the skin side of the salmon and place on a baking sheet, flesh side up. Drizzle olive oil over salmon and sprinkle salt, evenly over the filet. Slide onto oven rack and roast for 40 to 50 minutes, until thickest parts of the filet flake when prodded with the edge of a spoon. Use the spoon to scrape off any white coagulated proteins that may have formed.

Step 2: While salmon is roasting, combine shallot and vinegar in a small bowl. Let it sit for 15 minutes to macerate.

Step 3: In a separate bowl, combine the herbs, olive oil, salt and a few grinds of black pepper. Refrigerate.

Step 4: Just before serving, use a slotted spoon to add the shallots (but not the vinegar, yet) to the herbs. Stir and add 2 or 3 teaspoons of vinegar as needed. Add salt to taste.

Step 5: Break the salmon into large, rustic pieces and spoon the French herb salsa over the top.

Ingredients

For the Salmon:

  • 2 pound salmon filet, skin removed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt

For the French Herb Salsa:

  • 3 tablespoons finely diced shallots, 1 medium shallot
  • 3 tablespoons white wine vinegar
  • 2 tablespoons finely chopped Italian parsley
  • 1 tablespoons finely chopped fresh chervil
  • 1 tablespoons finely chopped fresh chives
  • 1 tablespoons finely chopped fresh basil
  • 1 tablespoons finely chopped fresh tarragon
  • 5 tablespoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • freshly ground black pepper/LI>