By Chef Ned Bell, from his Lure Cookbook
Serves 8
INGREDIENTS
Sauce Vierge
Roma tomatoes, seeded and diced (4 tomatoes or about 3 cups)
Large shallot, finely chopped (1 or about ¼ cup)
Chopped flat-leaf parsley (½ cup)
Chopped fresh chives (½ cup)
Chopped fresh tarragon (3 Tbsp)
Extra-virgin olive oil (½ cup)
Zest and juice of 1 large lemon
Sea salt and coarsely ground black pepper
Salmon
Salmon fillet (1 fillet, 2 to 3 lb)
Olive oil, for brushing the salmon and for drizzling
Sea salt and coarsely ground black pepper
½ lemon
DIRECTIONS
Sauce Vierge
1. Combine all the ingredients in a large bowl. Season to taste. Set aside to marinate for 30 minutes.
Salmon
1. Preheat the oven to 350°f. Line a baking sheet with parchment paper. Brush the skin of the salmon with olive oil and season both sides with salt and pepper.
2. Place the salmon skin side down onto the prepared baking sheet. Add the lemon cut side up beside the salmon, and bake for about 20 minutes, depending on the thickness of fish. An instant-read thermometer inserted in the thickest part should read 120°f to 125°f. Set aside to rest for 2 to 3 minutes.
3. Add a few generous spoonfuls of sauce vierge on top, drizzle with olive oil, and serve with the charred lemon.
Chef’s notes: Alternatively, preheat the grill and cook on the grate skin side down. (The bbq acts like an “oven” with the lid closed so you cook the fish evenly.)
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