Foil-Baked Salmon

22 Aug

In the never-ending quest to find more delicious, easy fish recipes I came across Giada de Laurentiis’ recipe for salmon baked in foil. I had a quick look through the ingredients and decided it was worth trying out. Picked up some beautiful salmon at New Seaway Fish Market in Kensington (where they will cut you a filet to any size you like – just ask! And ignore the curmudgeonly fishmonger’s attitude. He’s actually really funny.) as we were down there anyway. This is the kind of recipe that makes the most out of a few delicious ingredients. Try to use the fresh herbs if you can, but the dried ones work well, too, and pack a lot of flavour. Wrap it all up in foil, throw it in the oven and 20 minutes later you have melt-in-your-mouth salmon!

As a side note, you can prep these ingredients and have everything ready to go for up to six hours ahead of time, so this would be a great dish for company. Just keep it in the fridge and put it in the oven when you’re ready.

Serves 4.

Ingredients

2 tomatoes, chopped OR 1 14-oz can of diced tomatoes, drained
2 shallots, chopped
2 tb + 2 ts extra virgin olive oil
2 tb fresh lemon juice (about 1/2 lemon)
1 1/2 ts fresh oregano OR 3/4 ts dried oregano
1 1/2 fresh thyme OR 3/4 ts dried thyme
1 ts salt
3/4 ts pepper
4 salmon filets

Directions

1. Preheat your oven to 400F.
2. In a medium bowl, combine tomatoes, shallots, 2 tb olive oil, lemon juice, thyme, oregano, 1/2 ts salt and a pinch of pepper.
3. In the centre of a sheet of foil, spoon 1/2 ts of oil. Place the fish on top and then coat. Season with salt & pepper and spoon 1/4 of the tomato mixture on top. Fold the sides over the fish and seal  tightly. Repeat for the other filets.
4. Place all on a baking sheet and cook 20-25 minutes.
5. Remove from the oven and unwrap. Using a spatula, carefully lift the fish from the packet and plate.

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