Roasted Salmon with Herb Vinaigrette

Bobby Flay

 

 

 

olive oil

1 1/2

medium-size Idaho Potatoes, peeled and cut into 1/4-inch slices

 

Kosher salt and freshly ground pepper, to taste

1/4 C

red-wine vinegar

1 t

Dijon mustard

1

small garlic clove, peeled and finely chopped

1/2 t

finely chopped fresh rosemary

1/2 t

finely chopped fresh sage

1/2 t

finely chopped fresh thyme

1/2 t

finely chopped fresh parsley

2

salmon fillets, 6 oz each, skinned

 

2 8-inch terra-cotta cazuelas or other shallow baking dishes

 

1.    Preheat the oven to 400 F.  Brush the cazuelas with olive oil.  Arrange potato slices in a single layer in the bottom of each.  Brush potatoes with olive oil, and season with salt and pepper.  Bake 12 to 15 minutes.

 

2.    While potatoes bake, whisk together vinegar, mustard, garlic and herbs in a medium-sized bowl.  Slowly whisk in 6 T olive oil until emulsified.  Season with salt and pepper.

 

3.    When potatoes are done, remove cazuelas and reduce oven temperature to 250.  Place fillets on top of potatoes, skinned side down.  Roast 12 minutes.  Remove salmon from oven, and drizzle each fillet with vinaigrette and serve.

 

Notes:

 

      We rarely use all 4 herbs and it is still very flavorful.  We generally use 1 t each of two of the listed herbs.

      Serves 2