How To Make Slow-Roasted Salmon with French Herb Salsa
Class up your brunch gatherings with the fam with this slow-roasted salmon that’s serve with a French-inspired green herb salsa.
Preheat the oven to 225 degrees F 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 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife.
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 French herb salsa (below) over top. This dish can be served hot, cold, or room temperature.
French Herb Salsa:
In a small bowl, combine the shallot 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. Taste and adjust salt, if necessary.
- Calories: 445.12kcal
- Fat: 33.85g
- Saturated Fat: 6.49g
- Monounsaturated Fat: 15.56g
- Polyunsaturated Fat: 7.32g
- Carbohydrates: 2.26g
- Fiber: 0.55g
- Sugar: 0.82g
- Protein: 31.30g
- Cholesterol: 83.16mg
- Sodium: 405.68mg
- Calcium: 26.00mg
- Potassium: 607.51mg
- Iron: 0.95mg
- Vitamin A: 10.70µg
- Vitamin C: 9.66mg
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