“Sorted–it’s in the bag!”
It’s a while since I have cooked salmon this way.
Can’t think why.
And it’s a cinch for busy people who come home tired from work.
The whoosh of scented steam as the parcel is unwrapped is an added treat–but watch your nose doesn’t get scalded!
The red peppercorns add to the beauty of the dish–are crunchy soft–and disintegrate when bitten into.
This is adapted from a recipe in Jenny Baker’s comprehensive Simply Fish.
2 salmon fillets–about 170gms each
2 tsp red peppercorns–optional
fresh herbs such as dill, tarragon, mint
salt and pepper
2 large pieces of foil of equal size–large enough to envelop the salmon pieces and leave them enough space to “breath”
Preheat the oven to 200c/400F
- Lay the two large pieces of foil on a flat surface.
- Lay a salmon fillet on each piece of foil and season well with salt and pepper.
- Drizzle some olive oil over each fillet.
- Sprinkle a teaspoonful of the red peppercorns on each fillet.
- Slice off 4 thin slices from the lemon and place them–two/three–on each fillet.
- Squeeze the juice of the remaining lemon over the fillets and add the herbs you favor.
I’ve used fresh tarragon and dill here.
- Wrap up the parcels–leaving that breathing space for the steam to do its work cooking the fillets.
- Place them on an oven tray and slide into the middle of the oven for about fifteen minutes.
- The cooking time depends on the size of the fillets–take a peek after 15 minutes.
- This got a “ding” from Meredith, who liked the taste the red peppercorns.
- We had brown basmati rice with a sauce of tomato and courgette slices (1 large tomato and 1 courgette) spooned over and tzatziki sauce (yogurt and cucumber), on the side.