Foil baked salmon only takes a couple of minutes to prepare. While this easy French recipe is baking, you'll have just enough time to fix rice and steam a vegetable. A delicious dinner will be on the table in under 40 minutes.
The inspiration for this recipe comes from Marmiton.org, a fantastic source of home cooking recipes. All the recipes are written in French, which for some of you will only add to the fun. Following recipes can be a wonderful way to learn a new language if you love to cook.
This foil baked salmon could really be varied in innumerable fashions. The basic idea is just to tightly wrap up salmon fillets along with a few complimentary ingredients and bake the wraps in the oven. This method of cooking is called en papillotte in French. For the sake of ease, I just wrapped up all the salmon fillets together in aluminum foil, but you could also use sheets of parchment paper and/or create individual servings.
are becoming very popular in France these days. They can be used in the oven (up to 450°F), but where they truly shine is in the microwave. You could cook the recipe here in just a couple of minutes and the results are impeccable.
Begin by cooking the onions and ginger. Place a medium sized skillet on medium heat and warm the oil. Add the chopped onions and minced ginger. Cook, stirring occasionally, for 10 minutes, or until the onion is soft.
Line a 9X13 inch baking dish with several pieces of aluminum foil, allowing for plenty of foil to fold over on top of the fillets. Arrange the salmon in one layer on top of the foil.
Sprinkle the salmon with the curry powder and salt and pepper. Top the salmon with the cooked onions and ginger, then spoon the crème fraîche and drizzle the honey evenly over everything. Finish by dotting with the butter.
Fold the foil over the salmon and seal tightly.
Place the dish in the hot oven and bake for 25 minutes. Cooking time will be slightly longer for thicker fillets.
Here are some more easy ideas for foil baked salmon. Just follow the basic method given above, but substitute different ingredients.
A la tomate: Top each salmon fillet with sliced cherry tomatoes, chopped mushrooms, crushed garlic, chopped dill, 1/2 tablespoon of olive oil, a squirt of lemon juice, salt and pepper.
Aux poireaux: Top each fillet with chopped leek and carrot, a tablespoon of crème fraîche, 1/2 tablespoon of lemon juice, chopped tarragon, salt and pepper.
A la tapenade: Spread a layer of black olive tapenade on the fillets, then top with chopped red onions, dill, a small amount of olive oil and a few capers.
Tout simple: Pour about 1 tablespoon dry white wine on each fillet and sprinkle with chopped shallots, salt and pepper.