Steamed Salmon in Aluminum Foil

 

One of the most healthy and delicious entrées is wild caught salmon with that red hue.  You may see farmed salmon that looks red – that is a food dye added to look like wild salmon with its antioxidants. Try to always get wild caught salmon for its health benefits if possible. Steam salmon fillets in foil  in the oven or on the grill. Basically all you need is salmon, salt and pepper, olive oil, and lemon, but it is a great dish to vary with different herbs and spices like minced garlic, balsamic vinegar, fresh baby dill, rosemary,  ginger, or green onions. 

Aluminum foil locks in moisture and ensures that your beautiful piece of salmon turns out flakey, moist, and tender every single time. Foil also acts as a flavor incubator. Whatever wonderful ingredients you place with the fish in the foil infuse their way into every savory bite. If you don’t like to use aluminum foil next to the fish, wrap the fish with parchment paper inside the aluminum foil for a good result.  I suggest baking in an oven at 375 degrees F but it can vary depending on the thickness of the filet.  

 

Steamed Salmon in Aluminum Foil

Use wild salmon when available. Serves 6

Ingredients

• 2 lb boneless salmon, wild caught if possible
• 2 tbsp fresh chopped herbs i.e. rosemary, dill, green onion, parsley, basil, thyme
• 2 small lemons, 1 sliced
• 2 tbsp extra virgin olive oil
• 4 clove garlics peeled and chopped
• salt and pepper to taste

Instructions

• Remove salmon from refrigerator & let stand for 10 minutes
• Preheat oven to 375 degrees F (163 C)
• Line baking dish with aluminum foil and spray with non-stick oil
• Arrange lemon slices down middle of foil with half the herbs, like rosemary
• Place salmon on top of rosemary and lemons
• Drizzle olive oil and sprinkle salt and pepper on top of salmon; rub in
• Sprinkle garlic over fish and add remaining herbs and lemon slices on top of salmon
• Juice 2nd lemon and pour juice over salmon
• Fold sides of aluminum foil up and over salmon to form packet with a little air inside; use second piece of foil if necessary
• Cook for 15 to 20 minutes depending on thickness of fish; for 1 inch filet check early to prevent over cooking; for thick filets like 1 1/2 inches or more it will need more time
• Remove salmon from oven
• If you wish to brown the fish, open and expose salmon (careful to avoid steam) and put under broiler for about 3 minutes until golden
• If your fish is a little under done, keep in wrapped foil or re-wrap in foil to continue rest a few minutes. Do not let it sit too long as it will continue to steam to overdone.
• Cut into portions and serve with fresh herbs and a squeeze of lemon
• Asparagus is considered the classic side dish and it also goes well with rice.

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