I always shy away from making fish. I am afraid I’ll cook it too long, and Rob is always afraid I won’t cook it long enough. So, I rarely make fish for fear that it will be either overcooked or the opposite. Where is that delicate balance of “just right”??
I decided to try a new method – steaming and tenting. It is fool proof! Basically, you prepare your fish fillets and bake them wrapped in aluminum foil. Sure, you can use parchment paper – it yields the same results. But, I prefer aluminum foil since you can get a tight close (thanks Giada for the tip!!!). While this is my own recipe, I did receive inspiration from Giada de Laurentis’ “Baked Salmon in Foil”. It turned out wonderful!! So, here is my recipe for Baked Salmon.
Carina’s Baked Salmon
4 6 to 8 oz. fillets of salmon
2 Roma Tomatoes - diced (if desired - I only added to 2 fillets)
Fresh Rosemary - chopped
Preheat oven to 400 degrees. Place each fillet on its own sheet of foil and turn to coat with the oil. Sprinkle fillets with salt and pepper, then top with diced tomatoes, rosemary and lemon juice. Fold the sides of the foil over the fish, covering completely and seal the packets closed.
Bake for about 25 minutes.
Funny story: when Cole was about 6 years old, he would charge how much he disliked salmon and would push it away every time I tried to feed it to him. While visiting my dad years ago, he made salmon but we had the whole family pretend as though it was chicken and talk about how great the meal was. Cole dug into it and heartily agreed how amazing the “chicken” was. After he devoured a plate of seconds, we broke the news to him that it was actually salmon he was eating. Ever since then, Cole has LOVED salmon! I’m not a proponent of lying to kids, but it certainly worked that time!
Enjoy and live life with gusto!