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| Recipe Name | Salmon Baked in Foil |
| Description | Serves 4 |
| content | 1 (14 ounce) can diced tomatoes in juice, drained
2 shallots, chopped
2 tablespoons plus 2 teaspoons olive oil
2 tablespoons fresh lemon juice
1 ½ teaspoon chopped fresh oregano or ¾ teaspoon dried
1 ½ teaspoon chopped fresh thyme or ¾ teaspoon dried
1 teaspoon salt
1 teaspoon freshly ground pepper
4 salmon fillets ( about 5 ounces each)
Preheat the oven to 400 degrees. In a medium bowl, stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, ½ teaspoon of salt, and ¼ teaspoon of pepper. In the center of each of four large sheets of foil, spoon ½ teaspoon of oil. Place 1 salmon fillet atop each sheet of foil and turn to coat with the oil. Sprinkle the salmon with the remaining ½ teaspoon each of salt and pepper. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal the packets closed. Place the foil packets on a large heavy baking sheet. ( The salmon can be prepared 6 hours ahead of time. Refrigerate until ready to bake.)
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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