RECIPES AND MORE FROM AN URBAN KITCHEN

Tuesday, December 14, 2010

Foil-Baked Salmon with Cherry Tomatoes and Basil


There's nothing quite as satisfying as cooking a delicious meal that comes together flawlessly and easily with minimal ingredients and mess. That's why I love making fish. Some people tend to shy away from it, thinking that it's difficult to prepare--for some reason, seafood tends to give that impression. In actuality, good, fresh fish needs almost no preparation--just a few simple seasonings and a bit of time on a fired up stove or in a hot oven. The natural flavors are so good, it doesn't need a lot of fuss.

This recipe for foil-baked salmon is a prime example of this kind of cooking. I made it on a cold Monday night when I was so exhausted from a long day of meetings and standard work-day commotion, that the temptation to just order in some pad thai and call it a night was seriously calling my name. I'm glad I didn't succumb. This took almost no time to make and tasted heavenly. It's the perfect weeknight meal, whether you're cooking for just one or a crowd. Bonus: when you cut open the foil packets, the scent of the basil fills the kitchen and it looks just as good as it smells--like decoupage on the salmon. Try it and see for yourself. xo


Foil-Baked Salmon with Cherry Tomatoes and Basil
From The Essential New York Times Cookbook, by Amanda Hesser
Ingredients:
¼ cup extra virgin olive oil
One 1 ½ - to- 2-pound skinless salmon fillet, any pin bones removed, cut into 4 pieces
12 cherry tomatoes, sliced in half
Salt and freshly ground black pepper
16 leaves basil

Directions:
For each of the 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with ½ tablespoon olive oil and layer a fillet of salmon, 6 tomato halves, salt and pepper to taste, 4 basil leaves, and another ½ tablespoon oil on it. Seal the package by folding the foil over itself and crimping the edges tightly. Refrigerate until ready to cook, no more than 2 hours later.

When you are ready to cook, heat the oven to 500 degrees. Place the packages in a roasting pan. Cook for 5 minutes, for medium-rare, to 8 minutes from the time the oil starts to sizzle, roughly 10 to 12 minutes total.

Let the packages rest for a minute, then cut a slit along the top of each with a knife. Use a knife and fork to open the package, and spoon the salmon, garnish, and juices onto a plate.

Serves 4.

9 comments:

  1. Oh my gosh this looks so amazing! I cant wait to try this.

    <3 Sarah
    theantiquepearl.blogspot.com

    ReplyDelete
  2. It's absolutely delicious and so, so simple to make. :)

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  3. i made this last night for my boyfriend and he looooved it! thanks for posting the recipe and the others from the new york times cookbook. <3

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  4. So glad you (and the bf) liked it!

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  5. شركة نقل اثاث بالدمام التفاؤل شركة نقل اثاث بالخبر كما انها افضل شركة نقل اثاث بالجبيل نقل عفش واثاث بالجبيل والخبر والقطيف والدمام
    شركة نقل اثاث بالدمام
    شركة نقل اثاث بالجبيل

    ReplyDelete