Roasted Salmon with Herb Vinaigrette

This recipe is from the Essential New York Times Cookbook. I did not have red wine vinegar and wasn't sure if balsamic vinegar would work so I tweaked the recipe a bit by using the relish from this recipe instead. My husband loved how the dish turned out.

This salmon is perched atop a bed of thinly sliced potatoes; then roasted. You can use this clever method with any fish.

Olive oil

1½ medium-size Idaho potatoes, peeled and cut into ¼-inch slices

Kosher salt and freshly ground black pepper

¼ cup red-wine vinegar

1 teaspoon Dijon mustard

1 small clove garlic, peeled and finely chopped

½ teaspoon finely chopped fresh rosemary

½ teaspoon finely chopped fresh sage

½ teaspoon finely chopped fresh thyme

1 tablespoon finely chopped fresh parsley

2 salmon fillets, 6 ounces each, skinned

• Heat the oven to 400 degrees. Brush two 8-inch terra-cotta cazuelas or other shallow baking dishes with olive oil. Arrange potato slices in a single layer in bottom of each. Brush potatoes with olive oil, and season with salt and pepper. Bake 12 to 15 minutes.

• While potatoes bake, whisk together vinegar, mustard, garlic and herbs in a medium-size bowl. Slowly whisk in 6 tablespoons olive oil, until emulsified. Season with salt and pepper to taste, and set aside. Brush salmon fillets with olive oil, and season with salt and pepper.

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