Name: Slow-Roasted Salmon with French Herb Salsa Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: American, French
Ingredients: For The Salmon; 2 lb pin bones and skin removed One salmon filet; 1 tbsp extra-virgin olive oil; ¾ tsp kosher salt; For The French Herb Salsa; 3 tbsp finely diced shallot; 3 tbsp white wine vinegar; 2 tbsp very finely chopped fresh Italian parsley; 1 tbsp very finely chopped fresh chervil; 1 tbsp very finely chopped fresh chives; 1 tbsp very finely chopped fresh basil; 1 tsp very finely chopped fresh tarragon; 5 tbsp extra-virgin olive oil; ¼ tsp kosher salt; freshly ground black pepper

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.

Preparation: 20 minutes

Cooking: 40 minutes

Total: 1 hour

Serves:

Ingredients

For Salmon:

2lbsalmon filet,pin bones and skin removed
1tbspextra-virgin olive oil
¾tspkosher salt

For French Herb Salsa:

3tbspshallot,finely diced
3tbspwhite wine vinegar
2tbspfresh Italian parsley,very finely chopped
1tbspfresh chervil,very finely chopped
1tbspfresh chives,very finely chopped
1tbspfresh basil,very finely chopped
1tspfresh tarragon,very finely chopped
5tbspextra-virgin olive oil
¼tspkosher salt
freshly ground black pepper

Instructions

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.