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Ингредиенты
- 3/4 c. extra virgin olive oil
- 1/4 c. sherry vinegar
- 1 tsp Dijon mustard
- 1 x red onion, thinly sliced
- 2 tsp capers, liquid removed
- 1 tsp minced fresh basil
- 1 tsp salt
- 3/4 tsp freshly grnd black pepper
- 4 lb salmon fillet, pin bones removed, skin intact
- 2 Tbsp. mixed chopped fresh herbs such as tarragon, basil and flat-leaf parsley
- 2 Tbsp. fennel seeds, cracked
- 1 tsp salt
- 1/2 tsp grnd black pepper Rock or possibly kosher salt for pan
Инструкции
- For vinaigrette: Whisk together oil, vinegar and mustard. Stir in remaining ingredients. Cover and chill. Can be made up to 2 days ahead.
- For salmon: Rub fillet with herbs and fennel. Season with salt and pepper. At this point, salmon can be covered and refrigerated overnight.
- Preheat oven to 325 degrees. Cover jelly-roll or possibly roasting pan with foil. Pour rock or possibly kosher salt into pan, covering surface. Place salmon, skin side down, on salt. Bake 35 to 40 min, till salmon is opaque on outside and slightly translucent/soft in center. Remove from oven, cover loosely with foil, and let stand 5 min (salmon will continue to cook). Use wide spatula to remove salmon from salt. Remove skin and portion fish onto plates. Spoon vinaigrette over each portion.
