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Foil Wrapped Salmon
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This technique works equally well with almost any fish - at least
any I have tried or can think of. It is simple and based on the
'Canadian method' which has become so prevalent. In many recipes, the
Canadian method rarely works perfectly for me, but this recipe
seems to prove there is something to the thinking.
Add any additional seasonings you like.
What you need
- Salmon fillet - up to 1 inch thick at thickest point
- Thin slices fresh lemon or lime
- Garlic clove, smashed
- Splash white wine
- Olive oil
- Salt & Pepper
- Fresh herb; parsley, basil, cilantro
- Lemon or Lime wedges
How to make it
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- Preheat oven to 400º
- Tear off a piece of foil large enough to enclose your fillet, leaving
extra space at the top. You'll want about 3 inches headroom over the
salmon.
- Dry salmon fillet and sprinkle both sides with salt & pepper
- Place fillet in the center of the foil
- Place a single layer of lemon slices on top of the fillet
- Add the garlic, wine and a tiny bit of oil sprinkled over
- Lay fresh herb over top and bring up ends of foil to meet at top
- Carefully fold over and press together the openings at the sides to
create a bowl effect.
- Fold over and press the top opening closed, fold down until there is
about 3 inches of headspace over the fish.
- Using a paring knife, make about 3 slits in the foil headspace to
allow steam to escape
- Bake in preheated oven for 10-15 minutes (1/2 inch thick 10, 1 inch
thick 15)
- Open packet and using a fork in the thickest part, turn slightly -
flesh should flake but still be a tiny bit translucent. The fish will
continue to cook for a minute or two once removed from the oven.
- If not done, return to oven and check again in 2 minutes, continuing
to check every 2 minutes until done to your taste.
- Remove the fish to a warm serving tray and garnish with lemon wedges
and minced fresh herbs
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