Herbed Salmon Packets Food

HERBED SALMON PACKETS

Steps:

• Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Sprinkle with garlic, thyme, salt and pepper; top each with a lemon slice. Drizzle with vinaigrette; sprinkle with croutons., Fold foil around fish and seal tightly. Place on a baking sheet. Bake at 450° for 10-15 minutes or until fish flakes easily with a fork. Open foil packets carefully to allow steam to escape.

SIMPLE LEMON-HERB ROASTED SALMON

Steps:

• Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
• Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
• Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

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.

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

SALMON PICCATA WITH HERBED PASTA

Steps:

• Bring a large pot of water to a boil, then add a small handful of salt. Add the pasta and cook according to the package directions until al dente. Drain the pasta and reserve the pot.
• While the pasta is cooking, melt 1 tablespoon of the butter in 2 tablespoons of the oil in a large skillet. Season the salmon with salt and pepper, then dust with flour. Add the salmon to the skillet and cook over medium-high heat, flipping occasionally, until golden on the outside and just cooked through, about 8 minutes.
• In the reserved pot, melt 3 tablespoons of the butter in the remaining 4 tablespoons olive oil over low heat. Return the pasta to the pot, add all but 2 tablespoons of the herbs and toss well to coat. Season with salt and pepper.
• Transfer the salmon to a plate; tent with foil to keep warm. Add the chicken broth, lemon juice and capers to the skillet. Simmer over high heat, scraping up any browned bits from the bottom of the skillet, until the liquid is slightly thickened, 3 to 5 minutes. Remove from the heat and gradually swirl in the remaining 2 tablespoons butter until emulsified. Stir in the reserved 2 tablespoons herbs and season with salt and pepper.
• Add the salmon to the sauce and turn to coat. Divide the pasta among plates, top with the salmon and sauce and serve right away.

HERBED SALMON FILLET

Steps:

• Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix remaining ingredients; spread over salmon. Bake 10-13 minutes or until fish just begins to flake easily with a fork.

ROASTED SALMON WITH GREEN HERBS

Steps:

• Preheat the oven to 425 degrees.
• Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
• In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
• Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

HERBY SALMON & COUSCOUS PARCELS

Steps:

• Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon. Season to taste.
• Heat oven to 200C/fan 180C/gas 6. Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal - like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.

LEMON HERBED SALMON

Steps:

• In a shallow bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme, lemon zest and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside. , Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350° for 20 to 25 minutes or until salmon flakes easily with a fork.

LEMON HERB SALMON

Steps:

• Lightly spray a 13" x 9" baking dish with nonstick cooking spray. Arrange salmon fillets in a single layer skin side down.
• Evenly sprinkle salmon fillets with salt, then sugar.
• Combine lemon and lime juices together and pour evenly over salmon.
• Evenly sprinkle with herbs and minced garlic.
• Cover and chill about 4 hours.
• Before baking, drizzle with the melted butter; if desired.
• Bake at 425 for about 20 minutes or until opaque in middles.