Slow Roasted Salmon with Salsa Verde

Serves 2-4

1/2 cup Italian parsley, coarsely chopped
1 small clove garlic, chopped fine
1 1/2 tablespoons capers, rinsed and drained
Grated zest of 1 lemon
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2-3/4 cup extra-virgin olive oil
1 pound wild caught sockeye salmon, room temperature
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper

For the Salsa Verde:
Combine the ingredients in a small bowl. Mix well and allow to stand a couple of hours,
allowing the flavors to develop.

For the salmon:
Preheat the oven to 275 degrees. Position one oven rack in the lower third of the oven and second rack in the upper third.
Place a medium skillet on the lower rack and fill with boiling water, placing in the middle of the oven. This will steam the salmon as it bakes.
Place the salmon, skin side down on an oiled sheet pan, sprinkle with salt and pepper.
Bake for 15-20 minutes until firm to the touch.

To serve, place a portion of the salmon on each plate, salt & pepper again lightly, and top with a teaspoon of salsa verde.

COOK’S NOTES: Salsa Verde is a simple, but versatile sauce, and open to variations. For fish or vegetables, I serve it with the capers left whole and use the full ration of olive oil. Parsley is the traditional base of the sauce, but other fresh herbs such a tarragon, chervil or basil as nice additions. Oven steaming the salmon keep the fish tender and moist. The salmon can also be “torn” into large chunks, and served on a platter family style, drizzled with the salsa verde, with extra sauce on the side.