iece of silver foil, large enough to wrap the salmon in a
Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
Bake in the preheated oven until salmon flakes easily with a fork, about 1 hour.
wo large squares of aluminum foil onto a large, flat work
b>foil on a baking sheet and brush with olive oil. Place salmon
il until hot.
Add salmon; cook 1 to 2 minutes
Place each fillet on individual piece of aluminum foil large enough to completely wrap and lightly seal salmon.
Put garlic slices on top of salmon, salt and pepper to taste and a few sprigs of fresh cilantro.
Add a splash of white wine.
Wrap and seal salmon in foil.
Pre-heat oven to 450 degrees.
Steam potatoes and carrots in an inch of water for 5 minutes.
Add green beans and steam 5 minutes or until beans are bright green.
Remove vegetables and get cold.
Combine vegetables with herbs and seasonings.
Spray large piece of foil with non-stick spray.
Place salmon on foil.
Add 1/4 of vegetable mixture.
Place 1 Tablespoon of butter on top.
Seal edges.
Place on oven rack.
Bake at 450 degrees for 20 minutes or until fish flakes easily with a fork.
To make the mango salsa: combine all ingredients in a small bowl, and refrigerate for about 20 minutes.
For the baked salmon: preheat oven to 400 degrees.
Place fillets on a baking sheet lined with parchment paper.
Season each fillet with a pinch of salt, pepper, and a large pinch of garlic powder.
Cover with seasame seeds.
Bake for 10-12 minutes.
Serve with mango Salsa.
nch sheet of heavy-duty foil on a baking pan; lightly
If your salmon is frozen thaw it out,
Lay the salmon filets in a shallow glass
arge piece of heavy duty foil with 1 tbsp butter. Combine
arinade as possible from Gravad Salmon. If very salty, rinse slightly
aluminum foil.
Peel skin off of salmon fillet.
Place salmon in a baking dish. Poke holes in the salmon and place bits of garlic inside.
Sprinkle remainder of garlic over salmon.
Place potato slices and chopped onion around salmon.
Pour olive oil and lemon juice onto salmon, potatoes and onions.
Sprinkle with salt.
Cover with a lid or tight foil.
Bake at 325\u00b0 for 30 to 45 minutes or until fish is flaky.
Salt to taste and serve with French Salad (see Salads for recipe) and French Bread.
To marinate salmon, put a large piece of aluminum foil on work surface
ou prep the salmon.
Tear two pieces of foil (big enough
nd season to taste. Place salmon on the fennel.
Mix
Preheat the oven to 400\u00b0F.
Put two fillets of fresh, boneless salmon on a piece of foil and sprinkle evenly with the chopped ginger and garlic.
Squeeze the lemon juice over both pieces of fish then sprinkle with chopped cilantro. Wrap loosely in the foil and bake for 13-15 minutes, or until the fish is cooked through.
Serve with green salad leaves, dressed with a drizzle of olive oil and balsamic vinegar.
Preheat oven to 400 deg. F. In a small bowl, combine the butter, half of the lemon juice, chives, mustard, lemon peel, salt and pepper until well blended.
Line a baking sheet with foil. Rub one tablespoon of the mustard-chive butter over the foil. Place the fillets skin side down on the foil and spoon about one teaspoon of lemon juice over each fillet. Season with salt and pepper.
Spoon one tablespoon of mustard-chive butter over each fillet. Bake for about 15 minute.