Foil Baked Salmon

by Kalynskitchen.com, Boren.net

After paying heaps for your fresh salmon, you certainly don't want a dried out meal. Foil baked salmon is moist and tasty each time and with very little effort.


Foil-Baked Salmon with Basil Pesto and Tomatoes

Ingredients:

*2 servings

2 salmon filets, about 6 oz. each

2 tsp. olive oil (to grease foil)

About 4 tsp. basil pesto (I prefer homemade pesto but it is perfectly fine to use supermarket jar pesto)

4-5 medium tomatoes, sliced about 1/4 inch thick


Preparation:

• Preheat oven to 450 F. (I used my toaster oven.) Place a baking sheet in oven to heat while you prep the salmon.

• Tear two pieces of foil, big enough to wrap salmon with some overlapping. Place foil pieces one on top of the other. Put about 2 tsp. olive oil in center of top piece of foil and lay salmon on top of oil.

• Spread each piece of salmon with about 2 tsp. basil pesto. Arrange sliced tomatoes over pesto so they cover the top of the salmon.

• Wrap salmon securely in foil, doubling over the seam and ends several times. Place salmon packet on heated baking sheet and cook 15 minutes.

• Remove from oven after 15 minutes and let sit 2-3 minutes. Then open carefully and serve immediately, while salmon and tomatoes are hot.

*Use separate foils for each pieces of salmon if you'd like to double the ingredients.

Original Foil Baked Salmon with Pesto and Tomatoes


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Foil Baked Salmon with Mixed Vegetables

This is a recipe for salmon with carrot, onion, celery and shallots but you could use other fillets and mix up the vegetables.


Ingredients:

*6 servings

1 tablespoon butter or olive oil

6 salmon fillets (about 1½ inches thick and weighing 5 to 5 ½ ounces each)

1 onion, cut into ¼-inch dice

1 lg carrot, cut into ¼-inch dice

2 shallots, minced

2 celery stalks, cut into ¼-in dice

1 tablespoon minced parsley

½ teaspoon dried tarragon

6 tablespoons dry white wine

2 tablespoons extra-virgin olive oil


Preparation:

• Preheat oven to 350 degrees. Sauté vegetables in butter or olive oil in a skillet until tender, about 10 minutes (do not brown). Stir in herbs and season lightly with salt and pepper.

• Cut 6 sheets of aluminum foil about 12 by 30 inches and fold crosswise in half to double. Lightly oil each foil sheet or spray with non-stick cooking spray.

• Place fillet in center of each foil rectangle, Top each fillet with an equal amount of vegetables. Drizzle wine and olive oil in equal amounts over each fillet. Bring sides of foil up to meet over fish. Fold edges together, and then fold over in three successive ¼-inch folds. Seal sides of packet by folding open edges over in three successive ¼-inch folds.

• Place packets on lower middle level of oven and bake for about 15 minutes (allow 10 minutes per inch of fillet thickness). If fillet sizes vary, place packets with thicker slices in the back so that thinner fillets may be easily removed from the oven first. Fish is done when flesh feels springy to the touch, flakes with a fork and is ,opaque all the way through.

• Serve in packets at the table, or slide each fillet and its juices onto a dinner plate.

• Serve the sauce with the fish and your favorite bread, or maybe a side of wild rice.

Original Foil Baked Salmon with Vegetables