Saturday, August 13, 2011

Salmon Baked in Foil

My family and I would eat fish every day if we could.  It's common knowledge that Isabella is a fish, just kidding.  She just loves the water so much and would spend her whole day at the beach if we let her.LOL

Most nights we head to the beach after work.  This makes dinner time a bit tight if I want to go with them, after all...someone has to cook the dinner.  On these nights when I know that we will be gone or leaving very soon, I will make a fish dish.  

I find that fish is very easy if you stick with simple and fresh ingredients.  I love using (and not all together) olive oil, butter, lemon, capers, onions, garlic, cilantro, salt, pepper and a big piece of foil when making our fish dinners. 

We also use our outside grill when making our fish dishes.  Some times I will skewer the scallops or shrimp.  Once in a while, I will cook fish directly on the grill, but only if it is nice and clean.  I only want the grill marks not last night's rib dinner.

I don't buy fish and freeze it.  I always try to buy if fresh, and living at the beach, it is usually quite fresh.  Some times we even get a catch from that day.  YIPEE!  This salmon is not local, of course, and we did buy it from Whole Foods.  They have a wonderful selection of fish, fresh and frozen.  I learned that salmon comes in a wide range of colors and tastes.  The gentleman who helped me asked how "fishy" I wanted my salmon to be.  For this dinner, I decided to try something in the middle and you will see the piece that I selected above.

I wanted the fish to shine and so I chose to serve it with brown rice and a simple cabbage salad.  I used very few ingredients in preparing my salmon.  I wanted to taste the fish.  I hope you enjoy this simple recipe and you can see how simple and easy a piece of salmon can be to prepare for your family.

Salmon with Lemon and Cilantro

1 large piece of salmon  (this piece of fish served my family of 5 with no leftovers.)
Extra Virgin Olive Oil
1 lemon, sliced very thin
1 handful of fresh cilantro

I like to make this on our grill.  I will set the grill outside to medium heat and have this started before I prepare the fish so that the temperature and the inside of the grill are evenly heated and ready to go.

Grab a large piece of heavy-duty foil.  Lay our salmon with the skin down and the red meat up. I sprinkle the EVOO all over the fish.  I take my thinly sliced lemons and lay a row down the middle.   You can do the whole top, but this makes for a very lemony flavor.  I then add my fresh herbs.  I had cilantro for this dinner so that is what I used.  I lay them on the edges and wrap up my foil.

I like the medium heat with the fish because it cooks the fish slowly and gives the herbs and lemon a chance to season the fish.  I would check your salmon after 15 minutes to see if it is to your doneness.  Some people like their salmon not cooked all the way.  We like ours flaky and so I tend to cook the salmon for about 20 minutes.

I serve each person a piece that is 2 inches wide and cut all the way across.  This seems to be a good serving size if you are serving other dishes.  My daughter loves the skin and I don't.  The skin usually separates from the salmon during cooking and this makes it easy to serve the salmon without the skin.

Written by Sherron Watson

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