Salmon with Sauce Ravigote
- 1/2 cup fresh continental parsley leaves, finely chopped
- 1/2 cup fresh dill sprigs, finely chopped
- 1/4 cup fresh chives, finely chopped
- 30 g baby cornichons, finely chopped
- 1 French shallot, peeled and finely chopped
- 1 lemon, zested and juiced
- 2 tbsp baby capers, drained
- 2 tbsp white balsamic vinegar (substitute white wine vinegar)
- 2 tsp Dijon mustard
- pinch of caster sugar
- 185 ml (3/4 cup) extra virgin olive oil
- 1.4kg whole side of salmon (skin on)
- extra herbs and lemon zest, to serve
Remove the salmon from the fridge half an hour before cooking to bring it closer to room temperature.
Preheat the oven to 80°C (60°C fan forced) with oven rack positioned in centre of oven. Place a long (1m) piece of baking paper on a large baking tray, allowing the sides to overhang.
For the sauce ravigote, place the parsley, dill, chives, cornichon, shallot, lemon rind, 2 tbsp of lemon juice, capers, vinegar, mustard, sugar and 165ml of the olive oil in a bowl. Season to taste with salt and pepper and stir well to combine. Set aside.
Place salmon on the tray in the centre of the baking paper. Drizzle with remaining oil and 1 tbsp lemon juice and season with sea salt and ground pepper. Fold over the long and short sides of baking paper to enclose and tie gently with string at 10cm intervals to secure. Bake salmon for 50-60 minutes for medium, or until cooked to your liking. Transfer to a serving platter, and spoon over two thirds of the sauce ravigote. Sprinkle with extra herbs and zest. Serve with the remaining sauce on the side, with some herbed baby potatoes and crisp blanched greens.
Adapted from recipe by Katrina Woodman in Taste Magazine.
