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