This recipe is courtesy of Trou Normand in San Francisco where we hosted our La Brea Bakery event. Recipe and post sponsored by La Brea Bakery.
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- 1 pound salmon, skin-on
- olive oil, as needed
- salt and pepper, to taste
- 1/ 4 cup chopped parsley, chopped
- 1 tablespoon chopped oregano
- 1 tablespoon chopped mint
- 1 tablespoon chopped marjoram
- A good sweet olive oil, as needed
- Red wine vinegar, to taste
Let salmon come to room temperature for about 1 hour before cooking. Meanwhile, preheat the oven to 325˚F.
Add the salmon to a sheet pan, and rub all over with olive oil. Season with salt and pepper (adding more seasoning to the thick end than the tail end). Place on the bottom rack of preheated oven and check after 15 minutes. Use a cake tester to check for doneness--you are looking for just barely warm in the middle of the thickest part. If you start to see any white seeing out of the salmon, it is protein coagulating, and the fish is done cooking.
While the salmon is roasting, make the herb sauce. Combine herbs with your olive oil to a creamy consistency
At the last moment, add a few dashes of a good red wine vinegar. Use a spatula to carefully lift the salmon off the skin and cooking tray and plate, spooning the herb sauce over top.