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Made Giada's Salmon Baked in Foil last night. Very good and so easy. I added capers.

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Joined: Dec 9, 2005


Posted to Thread #14730 at 1:12 pm on May 8, 2009

Salmon Baked in Foil

4 (5 oz each) salmon fillets
2 tsp olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-oz) can chopped tomatoes, drained
2 chopped shallots
2 tbsp fresh lemon juice
1 tsp dried oregano (in the book it's 1-1/2 tsp fresh or 3/4 tsp dried)
1 tsp dried thyme (in the book it's 1-1/2 tsp fresh or 3/4 tsp dried)
Pat's addition: about 1-1/2 tbsp capers

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve. Serves 4.

Source: Giada De Laurentiis from Everyday Italian

Pat's note: This could also be done in parchment paper for a lovely presentation at the table but foil worked just fine last night. Will be making this dish often and will try the treatment with other fish as well such as the swordfish and sea bass suggested in the book. Garlic mashed yukon golds were a nice side along with roasted asparagus with feta.


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