Recipe: Herbed Salmon Baked on Rock Salt

HERBED SALMON BAKED ON ROCK SALT

FOR THE VINAIGRETTE:
3/4 cup olive oil
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
1 red onion, thinly sliced
2 teaspoons capers, drained
1 teaspoon chopped fresh basil
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
FOR THE SALMON:
4 pounds salmon fillet, pin bones removed, skin intact
2 tablespoons mixed minced fresh herbs such as tarragon, basil and flat-leaf parsley
2 tablespoons fennel seeds, cracked
1 teaspoon salt
1/2 teaspoon ground black pepper
Rock or kosher salt for pan

TO PREPARE THE VINAIGRETTE:
Whisk together oil, vinegar and mustard. Stir in remaining ingredients. Cover and refrigerate. Can be made up to 2 days ahead.

TO PREPARE THE 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 F.

Cover jelly-roll or roasting pan with foil. Pour rock or kosher salt into pan, covering surface. Place salmon, skin side down, on salt.

Bake 35 to 40 minutes, until salmon is opaque on outside and slightly translucent in center. Remove from oven, cover loosely with foil, and let stand 5 minutes (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.

Makes 8 servings
Wildwood: Cooking From the Source From the Pacific Northwest by Cory Schreiber