September 30, 2015

Salmon Baked in Foil and four years of blogging

The past four years have gone by in a breeze.  So what better way to celebrate the four year milestone of this little blog than with a breezy recipe?  Thank you to all my friends out there who make this journey fun, exciting and worthwhile, who try my recipes and who read my mostly incoherent ramblings.  I couldn’t have done it without you!  Thank you all so much!! 

Recently, it would seem that I’ve been avoiding complicated recipes like the bubonic plague.  Well, maybe I’m being a tad harsh; I wasn’t so adamant at dodging any elaborate recipes per se, I just happened to be really absorbed in this phase of lazy cooking, the less cooking involved the better.  Or you can say that I’ve been basking in the realm of easy, clean and few-ingredient dishes.  

And this Salmon Baked in Foil recipe is right up that alley.  Not to mention that this is a dish Adrian and I have been feasting on more times than I care to count this summer and we’re still not tired of it.  Every time I was mulling over what to whip up for dinner, a tiny voice was growling in my head: salmon, salmon, salmon.  Besides, it’s the first year that I’m celebrating my blog’s anniversary with a non-plum related recipe.  That says a lot!    

In a nutshell, this Salmon Baked in Foil is an unpretentious and easy dish with a nice gourmet edge to it; it’s simple, superb and mess-free.  The fish is perfectly cooked and the wrapping produces a lip-smacking blend of flavorful juices and aromas.  The only downside to it – it’ll be hard if not downright impossible to order salmon in a restaurant once you’ve tried this recipe.  Pair it with this lovely Creamed Corn or this Fluffy Basmati Rice and you’ve got yourself a sinfully delicious meal!  Enjoy!   

Salmon Baked in Foil
Adapted from Everyday Italian by Giada de Laurentiis

Makes: 2 main-course servings


·         1 medium tomato, chopped, or ½ (14-ounce) can diced tomatoes in juice, drained
·         1 shallot, chopped (if you’re not very picky, half of a small yellow onion will work just fine, too)
·         2 Tablespoons plus 2 teaspoons olive oil
·         1 Tablespoon fresh lemon juice (from about half a lemon)
·         ½ teaspoon dried oregano
·         ½ teaspoon dried thyme
·         ½ teaspoon kosher salt, plus a bit more for salmon
·         ¼ teaspoon black pepper, plus a bit more for salmon
·         2 salmon fillets (about 5 ounces each)
·         Parchment paper or aluminum foil


Preheat the oven to 400° F.  In a small bowl, stir the tomatoes, shallot, 2 Tablespoons of oil, lemon juice, oregano, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.  

Place each salmon fillet, skin side up in the center of each of two large sheets of parchment paper (or aluminum foil).  Spoon 1 teaspoon of oil over the skin of each salmon fillet.  Turn the fillets over and sprinkle with a pinch of salt and pepper.  Spoon the tomato mixture over the salmon fillets.  Fold the sides of the parchment paper over the fish and tomato mixture, covering completely, and seal the packets closed by twisting the ends.  Place the foil packets on a large, heavy baking sheet.  (The salmon packets can be prepared up to this point 6 hours ahead.  Refrigerate until ready to bake.)

Bake until the salmon is just cooked through, about 23-25 minutes.  Using a large metal spatula, transfer the foil packets to plates and serve.  (You may want to unwrap and plate the fish in the kitchen before serving.)   

Poftă Bună! (Bon Appétit!)