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
Ingredients:
·
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
Instructions:
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!)
