Savory Salmon on Salt Bed
Servings: 6
Ingredients
- kosher salt
- 3 pounds salmon fillet with skin left on pin bones removed
- 1/2 cup chopped mixed herbs basil, dill, chives and/or thyme
- sea salt
- fresh ground pepper
- 3/4 cup good quality olive oil
- 3 Tbsp red wine or sherry vinegar
- 1/2 red onion thinly sliced
- 2 tsp capers
- 1 tsp fresh basil chopped
- 1 tsp fresh dill chopped
- 3/4 tsp salt
- 1/2 tsp fresh ground pepper
Instructions
- Line a cookie sheet with aluminum foil.
- Cover with a 1/4 inch layer of salt.
- Place salmon, skin side down on the salt bed.
- Cover with fresh herbs and sprinkle with salt and pepper.
- Cover cookie sheet with plastic wrap and refrigerate for a minimum of 45 minutes up to several hours before cooking.
- Preheat oven to 325°.
- Bake salmon uncovered for about 30 minutes or until opaque in the middle.
- Cut the salmon into six slices and remove the skin with a metal spatula.
Vinaigrette
- Mix all ingredients from olive oil down, and set aside. This can be done well in advance and will pickle the red onion.
- Spoon each salmon slice with the vinaigrette and serve the remaining on the side.