Serves: 6

I hate to admit it – and rarely do – though there are go-tos I have when the cooking pressure is on and we have guests for lunch. (Generally speaking we don’t cook many dishes twice.)

This is one of them.

It’s a winner on every level.

It is simple.

It looks incredible: looks that betray its simplicity. Think elegant, yet rustic: provincial.

And predictably: it tastes awesome.

As a starter. As a side. With a salad. With baby potatoes. With dressed-up fries.

Really anyway you can serve it, it’s genius.

There is a reason I’ve plated this half a dozen times at least.

(Which is all I am admitting to!)

Ingredients

1kg salmon (I use ocean trout) filet with skin, pin boned
1 tbsp extra virgin olive oil
3/4 tsp sea salt flakes

French Herb Salsa

3 tbsp finely diced shallot
3 tbsp white wine vinegar
2 tbsp finely chopped Italian parsley
1 tbsp finely chopped chervil
1 tbsp finely chopped chives
1 tbsp finely chopped basil
1 tsp finely chopped tarragon
5 tbsp extra virgin olive oil
1/4 tsp sea salt flakes
Freshly ground pepper

Method

1. Preheat the oven to 105c.
2. Place the salmon on a baking sheet. Drizzle with olive oil and sprinkle the salt evenly over the top. Place in the oven and roast for 40 – 50 minutes, until the fish begins to flake in the thickest part of the filet.
3. For the salsa, combine the shallot and vinegar for 15 minutes. In a separate bowl combine the herbs, olive oil, salt and a few grinds of pepper.
4. Flake the salmon into large rustic chunks (on the skin); combine the herb mixture with the shallot mixture, testing the amount of vinegar you need.
5. Dress over the fish and serve warm.