You can do LOTS of things with salmon and vegetables in foil that taste really good, are really easy, are very healthy, and make you seem like you can actually cook. Do a Google search using the words foil and salmon.
I was goofing around a few months ago and came up with this unique recipie... and so super easy that an amateur batchelor cook can't screw it up.
And if you're dating and tell a woman you made yourself a little salmon [in a very casual "I do it all the time" way] she'll mistakenly think you're sophisticated, but that's okay.
Preheat the oven to 425
Take a average sized salmon filet and put it on a 12" square of aluminum foil (skin side down obviously).
Spread a little sauerkraut* and spicy mustard on top (like it's a hot dog) - strangely enough, these flavors mellow each other out, so go easy to keep some salmon flavor. In general, the more complicated you try to get with cooking salmon, the worse it will turn out... keep it simple.
Wrap it up and throw it in the oven, bake until the salmon flakes with a fork (20 minutes, 30 minutes if you put your foil pack in a glass pan or for thicker filets).
That's it!
It's easiest to serve with the skin if you want it to look good. Pop the cork on a little Pinot Noir, garnish with a little parsley, and serve with some wild rice and steamed broccoli, and you're a master chef. Don't forget the candle.
I was goofing around a few months ago and came up with this unique recipie... and so super easy that an amateur batchelor cook can't screw it up.
And if you're dating and tell a woman you made yourself a little salmon [in a very casual "I do it all the time" way] she'll mistakenly think you're sophisticated, but that's okay.
Preheat the oven to 425
Take a average sized salmon filet and put it on a 12" square of aluminum foil (skin side down obviously).
Spread a little sauerkraut* and spicy mustard on top (like it's a hot dog) - strangely enough, these flavors mellow each other out, so go easy to keep some salmon flavor. In general, the more complicated you try to get with cooking salmon, the worse it will turn out... keep it simple.
Wrap it up and throw it in the oven, bake until the salmon flakes with a fork (20 minutes, 30 minutes if you put your foil pack in a glass pan or for thicker filets).
That's it!
It's easiest to serve with the skin if you want it to look good. Pop the cork on a little Pinot Noir, garnish with a little parsley, and serve with some wild rice and steamed broccoli, and you're a master chef. Don't forget the candle.
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