iece of silver foil, large enough to wrap the salmon in a very
epper in a bowl.
Place a large piece of aluminum foil
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.
ven to 375\u00b0.
In medium saucepan, heat 1 tablespoon
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.
Place salmon in a buttered baking pan and sprinkle with lemon juice, salt and 1 tablespoon of the butter.
Melt remaining butter in saucepan and add flour and rest of seasonings and blend.
Slowly add milk and cook until thickened, stirring constantly.
Stir in peas and carrots and pour sauce over salmon and bake for 30 minutes or until fish flakes easily.
Garnish with parsley and lemon wedges.
Lay the salmon filets in a shallow glass or ceramic
arge piece of heavy duty foil with 1 tbsp butter. Combine
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.
In a stainless bowl, whisk
DIRECTIONS FOR POACHED SALMON: In a very
large enough to hold the salmon in a single layer. Coat the
Add 25g of Butter to a small sauti pan.
Add Chanterelles and shallots, cover with a lid and sweat for a few minutes.
Make a space for the salmon in the pan, add wine and fish stock.
Poach for 4-5 minutes, take out fish and keep warm.
Reduce cooking liquid by two thirds, take out mushrooms.
Cut butter into small cubes and whisk in to make sauce. Add lemon juice abd peas.
Return mushrooms, add broad beans and peas, check seasoning.
Place salmon on plate with sauce to the side I found this recipe on a site among others.
0 degrees F.
Sprinkle salmon with 2 teaspoons olive oil
heet in oven to heat while you prep the salmon.
).
Heat olive oil in a skillet over medium heat
wo large squares of aluminum foil onto a large, flat work
hile potatoes are cooking.
For fish: grease form. If necessary
For the Salmon: Cut the salmon 8 slices, crosswise and lay