SALMON AND TOMATOES IN FOIL
Here is a simple recipe for salmon prepared en papillote (a fancy name for "in paper," though like most everyone else these days, you will use aluminum foil). Layer salmon, tomato and basil on lightly oiled foil and wrap it all up - you can even do it a night before cooking. When the time for dinner comes, you can steam, grill, roast or pan-grill the packages - though our testing shows roasting is easiest. You can substitute almost anything comparable for each of the ingredients: salmon can be replaced by any fish steak or fillet, or by boneless, skinless chicken breast. The herb and vegetable can also be varied at will, as long as the vegetable will finish cooking at the same time as the protein: if you were cooking broccoli, for example, you would have to cut it into small pieces; if carrots, you'd have to parboil them.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.
- When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
- Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 339 milligrams, Sugar 1 gram
BAKED SALMON IN FOIL
A delicious recipe for salmon in foil - I bought a really large piece of wild salmon and made this when we had guests. Very little prep and the fish came out wonderfully.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
- Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
- Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 6.1 g, Cholesterol 96.2 mg, Fat 26.4 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 4.5 g, Sodium 130.9 mg, Sugar 2.4 g
SKINNY SALMON AND VEGETABLE FOIL-PACK DINNERS
64% less sat fat • 63% less sugar than the original recipe. Add fun to your fish by cooking it in self-contained foil packets with veggies and orange slices. A bonus: Clean-up is a breeze.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into four serving-size pieces, if necessary. Set aside. In a small saucepan cook carrots, covered, in a small amount of boiling water for 2 minutes. Drain and set aside. Tear off four 24-inch pieces of 18-inch-wide heavy foil. Fold each in half to make four 18x12-inch pieces.
- Preheat oven to 350°F. In a large bowl combine carrots, mushrooms, green onion, the 1 tablespoon oregano, garlic, orange peel, half of the salt, and half of the pepper; toss gently.
- Divide vegetables among the four pieces of foil, placing vegetables in center of each piece. Place one piece of salmon on top of each portion of vegetables. Drizzle 1 teaspoon of the oil over each piece of salmon. Sprinkle each with remaining salt and pepper; top with orange slices and, if desired, a sprig of oregano. Bring together two opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer on a baking pan.
- Bake for 30 minutes or until carrots are tender and fish begins to flake when tested with a fork. Open packets carefully to allow steam to escape. Transfer the packets to individual plates.
Nutrition Facts : Calories 320, Carbohydrate 17 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
SALMON AND VEGETABLES IN FOIL
From a good recipe book, but never tried; again, I try to work salmon into our diets, so this is here so I can print it from work to make for dinner one night (looks like a good summer/spring dish).
Provided by larchie
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut four sheets of foil; place fillet on each sheet, slightly off center.
- Sprinkle each with lemon juice, ginger, herbs, and salt and pepper; drizzle with olive oil.
- Divide potatoes, peas, carrot, and zucchini among foil sheets.
- Fold foil over to form a rectangle, and crimp all edges tightly.
- Bake on baking sheet at 400 for 15 minutes or until fish is just cooked through; garnish with parsley.
GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER
This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?
Provided by Rachel Gurjar
Time 36m
Yield 2 Servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
- Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
- Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
- Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.
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