I wish I could incorporate more seafood into my cooking. It seems like it's always overpriced or it's "previously frozen" and now thawed (which is ok, I would just prefer it be fresh OR frozen, not now thawed because that means I can't freeze it again if I decide not to cook it right away). But I picked up some nice frozen whole salmon fillets on a $5 Friday deal a couple of weeks ago. So what did I do with these lovely fillets?
I baked them in foil with some yummy lemon and fresh herbs, that's what I did. It's not quite grilling season yet, otherwise that would have been my preference. But it was very very tasty. I'll elaborate below the fold.
First I thawed them (there were 2 in the package) overnight in the refrigerator in their vacuum-sealed package. I then rinsed them and patted them dry on paper towels. They were skin-on fillets, in case you were wondering.I also steamed some broccoli and then tossed it with some garlic & thyme sauteed mushrooms to go along with the salmon.
Next I got out a large rimmed baking sheet and then I measured out a length of heavy-duty aluminum foil to match the length of the fillets and doubled it. I lay the foil on the baking sheet so one half was covering the bottom.
Then I halved and thinly sliced about 3 Yukon Gold potatoes and scattered the slices on the foil leaving about 2 inches around the edges.
I halved and thinly sliced a small onion and scattered it on top of the potatoes.
Then I cut up a couple of tablespoons of butter into small chunks and scattered them on the potato and onion. Seasoned it all liberally with salt & fresh ground black pepper.
I halved and thinly sliced a lemon and lay the slices over all of this.
Topped it with sprigs of fresh dill and thyme.
Gently placed the salmon fillets skin side down on the "bed" of herbs & all and seasoned with salt and pepper. Topped with the remaining lemon slices and more sprigs of dill & thyme.
Folded over the other half of the aluminum foil and sealed the edges with a double fold.
Baked at 400° for 20-25 minutes until salmon flaked easily and potatoes were tender.
For serving I recommend removing the fillets to a platter and then spooning the potato, onion, and lemon mixture over the top. The stems of the herb sprigs can easily be picked off and discarded. Then pour any remaining "sauce" in the foil over the salmon.
So, what's for dinner at your table?