Cuisine: Salmon Baked In Foil

From "Everyday Italian's" Giada De Laurentiis

Prep Time:15 min

Inactive Prep Time:--Cook Time:25 min

Level:

Easy

Serves:

4 servings

Ingredients:

4 (5 ounces each) salmon fillets

2 teaspoons olive oil plus 2 tablespoons

Salt and freshly ground black pepper

3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained

2 chopped shallots

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

1 teaspoon dried thyme

Directions:

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.

Make this over a campfire on the beach instead!!


s/v NP

Cuisine: Roasted Halibut with Grapefruit Fennel Salsa

 

From "Everyday Italian's" Giada De Laurentiis

Ingredients

• 1 cup ruby red grapefruit segments (about 2 grapefruits)
• 1/4 cup grapefruit juice
• 1 teaspoon grapefruit zest
• 1 fennel bulb, trimmed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons pitted nicoise olives, halved
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon salt
• 1/8 teaspoon red pepper flakes
• 4 (6-ounce) pieces halibut
• 1/4 teaspoon ground black pepper

Directions

Preheat the oven to 375 degrees F.
In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.


I enjoy all of Giada's recipes, they're fresh, simple and divine!!  This is a PERFECT recipe for cooking onboard.  The fish can be roasted in the galley oven or barbequed on deck and the salsa can be made ahead and stored in an airtight container.