Foil Baked Salmon

Papillotes de saumon au miel et gingembre

Makes 6 servings

Ingredients

• 6 salmon fillets (about 5 ounces each and 1 inch thick)
• 2 onions, peeled and chopped
• 1 tablespoon minced fresh ginger
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 6 tablespoons crème fraîche (or substitute heavy cream)
• 6 tablespoons honey
• 2 tablespoons butter
• salt and pepper

Directions

1. Preheat the oven to 400°F.
2. 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.
3. 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.
4. 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.
5. Fold the foil over the salmon and seal tightly.
6. Place the dish in the hot oven and bake for 25 minutes. Cooking time will be slightly longer for thicker fillets.

Recipe Variations

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.