Alaskan Salmon

• 12 ounces wild Alaskan salmon filet, skinned (Tetsuya uses ocean trout, not available here)
• 13 cup grapeseed oil
• 1/4 cup olive oil
• 10 whole leaves basil
• 1 1/2 teaspoons ground coriander
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon garlic, peeled and chopped
• 2 stalks celery, finely chopped
• 2 small carrots, finely chopped
• 3 tablespoons chives, finely chopped
• 1/4 cup shredded kombu
• 1/2 teaspoon sea salt
• 2 tablespoons ocean trout (or salmon) caviar
• 13 cup olive oil
• 1/2 cup Italian parsley leaves
• 1 1/2 teaspoons salt-packed capers, rinsed and drained
• 1/4 large bulb fennel
• 1 teaspoon fresh lemon juice
• 13 teaspoon grated lemon zest
• Salt and white pepper to taste

1. Cut fish into 4 pieces.
2. In a bowl, combine oils, basil, coriander, thyme, pepper and garlic.
3. Marinate salmon in this and refrigerate for 2 hours, turning pieces frequently.
4. Before cooking, remove salmon from refrigerator.
5. Let sit at room temperature for 30 minutes.
6. Preheat the oven to 175 degrees.
7. Spread out celery and carrots on a baking tray and place fish on top.
8. Bake with the oven door open till fish is lukewarm, about 10 minutes.
9. Remove and let cool to room temperature.
10. For the parsley oil: Combine oil and parsley in a blender and puree.
11. Add capers to puree and pulse until finely chopped.
12. For salad: Slice the fennel using a mandoline.
13. Place in a bowl.
14. Add lemon juice and zest; season.
15. Arrange a mound of salad on 4 plates.
16. Mix the chives and kombu and pat onto the top of the salmon.
17. Set salmon on salad on each plate.
18. Sprinkle each with sea salt.
19. Drizzle the parsley oil and dot the caviar around each plate.

salmon filet, grapeseed oil, olive oil, basil, ground coriander, thyme, ground white pepper, garlic, stalks celery, carrots, chives, shredded kombu, salt, trout, olive oil, italian parsley, salt, bulb fennel, lemon juice, lemon zest, salt

Taken from cooking.nytimes.com/recipes/9418 (may not work)