Slow-Roasted Salmon with French Herb Salsa

Hosting made easy and elegant: let this slow-roasted salmon be the stress-free star of your brunch or buffet.

https://www.snappersfish.com/post/slow-roasted-salmon-with-french-herb-salsa

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Servings: 6

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour

INGREDIENTS

FOR THE SALMON

• One (2-lb) salmon filet, pin bones and skin removed

• 1 tablespoon extra-virgin olive oil

• ¾ teaspoon kosher salt

FOR THE FRENCH HERB SALSA

• 3 tablespoons finely diced shallot, from 1 medium shallot

• 3 tablespoons white wine vinegar

• 2 tablespoons very finely chopped fresh Italian parsley

• 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can't find it)

• 1 tablespoon very finely chopped fresh chives

• 1 tablespoon very finely chopped fresh basil

• 1 teaspoon very finely chopped fresh tarragon

• 5 tablespoons extra-virgin olive oil

• ¼ teaspoon kosher salt

• Freshly ground black pepper

COOK MODE - PREVENT SCREEN FROM GOING DARK

INSTRUCTIONS

FOR THE SALMON

1. Preheat the oven to 225°F and set an oven rack in the middle position.

2. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it's cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon.

3. Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature.

FOR THE FRENCH HERB SALSA

1. In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate.

2. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper.

3. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary.

4. Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time.