shapla79
Where Does The Time Go?
Member since 11/07 4619 total posts
Name:
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Salmon Baked in Foil (delicious!)
I tried this Giada recipe last night. It was so simple and really tasty! I used grape tomatoes and onion instead of regular tomatoes and shallots. I also wrapped it in parchment paper before wrapping it in foil.
If you're looking for a new way to make salmon, give this a try!
Salmon Baked in Foil
Ingredients
* 4 (5 ounces each) salmon fillets
* 2 teaspoons olive oil plus 2 tablespoons
* Salt and freshly ground black pepper
* 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
* 2 chopped shallots
* 2 tablespoons fresh lemon juice
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
Directions
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
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SusiBee
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Member since 3/09 8268 total posts
Name:
S
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Re: Salmon Baked in Foil (delicious!)
Sounds good.
I was going to make salmon for dinner tonight - I'll try this recipe, already have all the ingredients in the house.
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marymob
Member since 5/11 1368 total posts
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Re: Salmon Baked in Foil (delicious!)
Sharmin, that sounds delicious!!! I've never used parchment in the oven. Does that help to hold in the juices? Did you use the non-stick foil? Mary
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shapla79
Where Does The Time Go?
Member since 11/07 4619 total posts
Name:
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Re: Salmon Baked in Foil (delicious!)
Posted by marymob
Sharmin, that sounds delicious!!! I've never used parchment in the oven. Does that help to hold in the juices? Did you use the non-stick foil? Mary
Hi Mary! I like putting parchment paper as a barrier between foil and the food in this case because the acidity of the tomatoes and lemon can react with foil leaving a metallic taste in the food. I still like cooking in foil (non-stick and regular) for other foods, but I also add a layer of parchment paper when dealing with acidic foods.
The type of foil didn't really matter when I made this (used regular) because I had parchment paper in between. The foil holds the juices and roasts tomatoes quite nicely!
Message edited 5/21/2011 2:36:33 PM.
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