Sunday, 5 February 2012

Foil Baked Salmon



Whenever my brother and nieces are staying with us for the weekends, I always try and make something easy for the dinners. Whether that's preparing something during the week, or a one dish meal.

(Especially since I've got so much uni work to do).

The trick is to find something that the nieces will like, too.

The eldest niece has always been fussy with her food. But, she's getting a lot better. As long as there is ketchup on the table.

She's even starting to show interest in curry. Despite claiming that she doesn't like "spices". I think she accepted my explanation that not all spices are hot, and that they all taste different.

My youngest niece will eat pretty much anything.




In this recipe, because you are locking all the moisture inside, it's not the end of the world if you overcook it slightly.

There are plenty of variations on this recipe. You can add:

Fennel.

Dill.

Lemon thyme.

Parsley.

Chilli.

Lemongrass.

It goes on...


I've kept this version quite simple. Nothing too powerful that the girls won't like it.

I've also used a side of salmon here. But, there's nothing stopping you doing it with individual fillets.


Foil Baked Salmon

Basil olive oil
2 onions, finely sliced
1 lemon, finely sliced
1 side of salmon
1 tbsp white wine vinegar
Flaked sea salt
Freshly ground pepper

Preheat oven Gas 7 (220°C/425°F)


Line a baking tray with a large sheet of tin foil, leaving plenty to fold over later, and drizzle with some oil. Scatter the onions in a thin layer and place the salmon on top. Arrange the lemon on top of the salmon and drizzle with more oil and the white wine vinegar. Season with the salt and pepper, then fold the foil to form a parcel and crimp the edges together. 


Place in the oven and bake for 15-20 minutes.



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