Recipe for Herbed Salmon Baked on Rock Salt 
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Yield:
1
Ingredients:
Amount Ingredient
For vinaigrette: ----------------
3/4 cup olive oil
1/4 cup sherry vinegar
1 tsp Dijon mustard
1 x red onion, thinly sliced
2 tsp capers, drained
1 tsp chopped fresh basil
1 tsp salt
3/4 tsp freshly ground black pepper
----------------- For salmon: ----------------
4 lb salmon fillet, pin bones removed, skin intact
2 tbl mixed minced fresh herbs such as tarragon, basil and flat-leaf
parsley
2 tbl fennel seeds, cracked
1 tsp salt
1/2 tsp ground black pepper
Instructions:
Instructions: For vinaigrette: Whisk together oil, vinegar and mustard. Stir in remaining ingredients. Cover and refrigerate. Can be made up to 2 days ahead.

For salmon: Rub fillet with herbs and fennel. Season with salt and pepper. At this point, salmon can be covered and refrigerated overnight.

Preheat oven to 325 degrees. Cover jelly-roll or roasting pan with foil. Pour rock or kosher salt into pan, covering surface. Place salmon, skin side down, on salt. Bake 35 to 40 minutes, until salmon is opaque on outside and slightly translucent in center. Remove from oven, cover loosely with foil, and let stand 5 minutes (salmon will continue to cook). Use wide spatula to remove salmon from salt. Remove skin and portion fish onto plates. Spoon vinaigrette over each portion.

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