look fancy. (without even trying.)

01Feb10

just before going in the oven...

I love re-discovering recipes you forgot you made. This is one I got from the lovely Giada and is such a perfect weekday dinner. (Or perfect for when you are cooking for others and want it to look like you slaved away over it.)

I’ve tried it with fresh, just from the market salmon and the frozen variety. Obviously, fresh is way better, but frozen was still pretty darn good! *Just a note–make sure to get the salmon fillets with the skin already off. It’s a complete pain in the ass to do yourself.*

Salmon Baked in Foil

  • 4 (5 ounces each) salmon fillets
  • 2 teaspoons olive oil plus 2 tablespoons
  • Salt and 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

These are the ingredients from Giada’s recipe. Mine are slightly different. I prefer using plum or roma tomatoes–they are more meaty and less juicy and (in my humble opinion) more flavorful. If you are going to used canned, I would suggest using a more expensive, higher quality canned tomato.

And when it comes to herbs, using fresh ones really makes all the difference. (This spring I will finally be getting around to planting my very first herb garden to save money. But, when I buy them fresh I make sure I have a list of foods I can make with them that week–so I don’t find them a month later dried up in the back of my fridge.)I also like to mince some fresh garlic to go into the tomato mixture.

The way Giada cooks them below is the exact way I cook them:

Preheat the oven to 400 degrees.

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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