Baked Salmon Packets Food

BAKED SALMON FOIL PACKETS WITH VEGETABLES (+ GRILL OPTION!)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C), or preheat the grill to medium.
• Lay out 4 large squares of foil (at least 12x12 inches (30x30 cm)). Place a salmon fillet in the center of each piece of foil. Divide the veggies evenly among the foil around the salmon.
• In a small bowl, whisk together the olive oil, sea salt, black pepper, lemon juice, lemon zest, minced garlic, parsley and dill.
• Use about half of the oil mixture to brush the salmon, getting most of the garlic onto the salmon. Pour the remaining oil mixture evenly over the veggies. Lightly sprinkle more salt and pepper over the salmon and veggies.
• Fold the foil over and seal shut to form packets. Place onto a baking sheet.
• Bake for about 15-20 minutes, or grill (covered) for 13-18 minutes, until the salmon flakes easily with a fork or is done to your liking.

SALMON BAKED IN FOIL

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
• Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

SALMON AND RICE PHYLLO PACKETS

Steps:

• In a medium saucepan melt the butter over medium heat.
• Add the onion and mushrooms, stirring often for 5 minutes.
• Add the stock, water, salt and pepper, bringing to a boil.
• Add the wild rice and return pot to a boil.
• Reduce to a simmer and cover.
• Cook for 35 minutes.
• Add the long grain rice and simmer covered for 25 minutes.
• Remove from heat and let cool.
• Trim spinach and rinse in cold water.
• Add to a medium saucepan and cook over mediun heat for 8 minutes (you wont need extra water as the water from washing will be enough) When JUST cooked drain in a colander and press out all the moisture you can.
• Chop and place in a bowl.
• Toss with lemon juice and nutmeg.
• Cut salmon crosswise into 4 pieces.
• Skin.
• Preheat oven to 425 degrees.
• Lay out 1 sheet of phyllo, brush with butter and lay one more sheet on top of the first.
• Leaving 2 inches from the long side of the pastry, and three inches ont he ends place 1/2 cup of the rice mixture in a rectangle 3 inches wide.
• Place 1/4 of the spinach over the rice.
• Top with 1 piece of salmon.
• Fold the long side over top the salmon and then fold in the edges.
• Carefully taking the long side"roll/fold' the pasckage over and over until a nice package is formed.
• Place on a greased baking sheet, seam side down and brust with butter.
• Repeat until you have 4 prepared packages.
• Place on the center rack in your preheated oven and bake for 20 minutes or until nice and golden brown.
• While the fish packages are baking~~.
• In a medium saucepan boil the vinegar, wine, onions, salt and pepper for 5 minutes.
• You want it reduced to about 2 T's.
• Whisk in butter, a cube at a time.
• Whisk in half and half and whisk until smooth and thickened.
• Serve with Salmon Packages.

SALMON TERIYAKI BAKED IN FOIL PACKETS

Steps:

• In a stainless bowl, whisk together the soy sauce, ketchup, rice wine vinegar, sugar, garlic and 1 tbs of grated ginger. Place the salmon in a shallow nonmetallic dish. Pour the mixture over the salmon, toss well and marinate for about 30 minutes while you prepare the leeks.
• Place a large stainless saute pan over high heat. Add the olive oil, 2 tbs chopped ginger and the leeks and quickly saute them for 3 minutes. Lightly season the leeks with salt. Remove them from the pan and allow to cool on a tray.
• Pre heat the oven to 400 degrees. Lay out four large squares of heavy duty aluminum foil on the table (aprox, 18 x 12 inch.) Fold them in thirds and open them back up. In the center of the foil, place a small mound of the cooked leeks and top with the marinated salmon, include the marinade. Garnish the salmon with the chile pepper slices and fold the foil over to form a sealed packet. Repeat with the remaining ingredients to make 3 more packets.
• Set the packets on a baking sheet and bake for 15 minutes in a convection (with fan) oven or 20 minutes in a regular oven.
• Open each packet carefully. There is going to be a small burst of hot steam. Slide the cooked fish and vegetables out onto a plate, with any juices. Garnish with fresh cilantro.

MEDITERRANEAN SALMON FOIL PACKETS

Steps:

• Prepare outdoor grill for covered direct grilling over medium-high heat.
• Trim ends from yellow squash and zucchini. With vegetable peeler, peel squash and zucchini lengthwise into long thin ribbons.
• Transfer ribbons to a foil cooking bag. (Or, place two 30" by 18" sheets heavy-duty foil on work surface to make a double thickness.).
• Sprinkle tomatoes, olives, basil, oil, and 1/2 teaspoon salt over squash and zucchini ribbons. Sprinkle lemon peel and remaining 1/4 teaspoon salt over salmon.
• Place salmon on top of squash mixture; seal bag. (Or, if using foil, bring long sides of foil up and over salmon; fold several times to seal well, then fold in ends to seal tightly.).
• Place foil packet on grill rack. Cover grill and cook 12 minutes.
• When salmon is done, cut an X in top of foil packet to let steam escape, then carefully pull back foil to open.
• Slide vegetables and salmon onto 4 dinner plates to serve. Top with feta cheese as desired.

EASY SALMON AND POTATO FOIL PACKETS

Steps:

• Preheat oven to 400F/200°C To a 12-inch long sheet of foil (I use Reynold's Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
• Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
• Top each pile of potatoes with 1 salmon filet.
• Evenly drizzle each salmon filet with about 1 tablespoon olive oil.
• Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet.
• Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet.
• Season each salmon filet with salt and pepper.
• Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don't leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.

BAKED SALMON

Steps:

• In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
• Place salmon fillets in a medium glass baking dish, and cover with the marinade.
• Marinate in the refrigerator about 1 hour, turning occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• Place fillets in aluminum foil, cover with marinade, and seal.
• Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.