Servings: 6

Prep Time: 20

Minutes Cook Time: 40 Minutes

Total Time: 1 Hour

INGREDIENTS

For salmon

1 piece (600g) wild Sockeye salmon filet, skin removed

1 tablespoon extra-virgin olive oil 3⁄4 teaspoon kosher salt

For the French herb salsa

3 tablespoons finely diced shallot, from 1 medium shallot (or red onion)
3 tablespoons white wine vinegar
2 tablespoons very finely chopped fresh Italian parsley
2 tablespoon very finely chopped fresh basil
1 tablespoon very finely chopped fresh dill
1 teaspoon very finely chopped fresh tarragon 5 tablespoons extra-virgin olive oil
1⁄4 teaspoon kosher salt
Freshly ground black pepper

HOW TO MAKE IT

How to cook salmon

• Preheat the oven to 85°C and set an oven rack in the middle position.

• 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 25 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.

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

How to make the herb salsa

• In a small bowl, combine the shallot or red onion and vinegar and let sit for 15 minutes to macerate.

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

• 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.

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.