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How to make Salmon with three herb sauce ravigote

Yield = 8
Prep time: 0:30
Cook time: 1:00
Total time: 1:30

Ingredients

  • 1/2 cup fresh continental parsley leaves, firmly packed, finely chopped
  • 1/2 cup fresh dill sprigs, finely chopped
  • 1/4 cup fresh chives, finely chopped
  • 30g baby cornichons, finely chopped
  • 1 French shallot, peeled, finely chopped
  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons baby capers, drained
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Pinch caster sugar
  • 185ml (3/4 cup) Cobram Estate Extra Virgin Olive Oil Light Flavour
  • 1.4kg side of salmon (skin on)
  • Baby herbs, to serve
  • Lemon zest, to serve

Method

  • Step 1 Preheat the oven to 80C/60C fan forced. Position oven rack in centre of oven. Place a 1m piece of baking paper on a large baking tray, allowing the sides to overhang.
  • Step 2 Place the parsley, dill, chives, cornichon, shallot, lemon rind, 2 tbs lemon juice, capers, vinegar, mustard, sugar and 165ml of the oil in a bowl. Season and stir well to combine.
  • Step 3 Place salmon on the tray in the centre of the baking paper. Drizzle with remaining oil and 1 tbs lemon juice. Season. Fold over the long and short sides of baking paper to enclose. Tie with string at 10cm intervals to secure. Bake for 50-60 minutes for medium or until cooked to your liking. Transfer to a platter. Spoon over two-thirds of the sauce ravigote. Sprinkle with the herbs and zest. Serve with the remaining sauce on the side