Baked Salmon
Salmon large filet
Italian dressing
Dill (fresh preferably)
Place the salmon in a ziplock with 1/2 - 1 cup Italian dressing. Marinate 20 minutes - 2 hours, turning every once and a while. Preheat oven to 400*. Make a foil packet by taking two x-large piece of foil one and a half times the length of the filet. Lay the foil pieces flat on top of each other and fold one of the long edges over about 3/4". Fold it over again sealing that side. Fold it one or two more times (depends on how much foil you have to spare) securing the seal. Open the two pieces up so that it is now one large piece with a seam down the middle. Place your salmon filet down the middle and spread dill evenly over it. Pull the foil up over the salmon and fold the two long sides together just as you did to seal the other side. Once the top is sealed roll the ends up and crunch them to seal it completely. Bake for 20-25 minutes depending on how thick your salmon filet is. (Think about if you got the biggest filet there was or the smallest to judge the size). Remove from oven and let it rest for about 5 minutes before tearing into the foil. Be careful of the hot steam that will be very eager to escape.
Side salad made with Romaine, grape tomatoes, tiny tender cucumbers, homemade buttermilk ranch dressing and lightly dusted with salt & pepper.
No comments:
Post a Comment