[CH] Tonight's Dinner - Alaskan Salmon Baked In Parchment
RisaG (radiorlg@yahoo.com)
Tue, 21 Oct 2003 18:03:41 -0700 (PDT)
This was tonight's dinner - beautiful Alaskan salmon
baked in parchment (or foil) with a great tomato
mixture underneath. I adapted this from Jamie Oliver's
recipe in his first book The Naked Chef (one of my
favorite cookbooks).
So terrific. Steve loved it. If you can get the
Alaskan salmon it is so much better than the
farm-raised stuff from the Atlantic Ocean. So much
better - less of a gamey flavor, less fatty and so
much more flavor. When I find it, I buy it in big
amounts and freeze it. Cooks up beautifully.
I used fresh chile with this as the original recipe
called for dried chile. I used a Guam Boonie, seeds
and all. Gave the tomato mixture quite a nice heat.
* Exported from MasterCook *
Alaskan Salmon Baked In Parchment
Recipe By : adapted from The Naked Chef by Jamie
Oliver
Serving Size : 2 Preparation Time :0:00
Categories : Fish Quick
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1 lb Alaskan salmon fillet -- with
bones removed
salt and pepper
2 tbsp extra-virgin olive oil
Tomato Mixture:
15 grape tomatoes -- halved
1 handful black olives -- pitted
2 cloves garlic -- minced
1 sm red chiles -- minced
1 handful fresh cilantro -- chopped
1 tbsp dried basil -- * see note
2 tbsp extra-virgin olive oil
1 tbsp lemon-pepper infused oil -- **
see note
salt and pepper
For tomatoes: In bowl, combine olives, garlic, chile,
herbs, and oil. Add tomatoes, salt and pepper and mix
well. Let sit for 10-30 minutes, depending on how much
time you have.
For Salmon: Place tomato mixture on a piece of tin
foil 15" in length. Place salmon on top. Sprinkle with
salt and pepper. Drizzle with a bit of olive oil and
lemon-pepper oil, if you have it. Fold the ends in and
then the top and fold together, if possible, to close
the packet. Place on a cookie sheet.
Preheat oven to 450 degrees F. When preheated, place
fish in oven. Bake for 15 minutes until cooked through
and flakey.
Remove and let sit for 5 minutes.
To serve: place some of the tomato mixture on plate.
Top with 1/2 the fish. Drizzle with a bit of the oil
mixture at the bottom of the foil packet.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
This is an adaptation of the recipe for Fish in a Bag,
which is in the archives already. In that version, I
used dried chile as Jamie asked. In this one I used
fresh. Also, I used cilantro and dried basil flowers
since I had no fresh basil. Also, I used grape
tomatoes from the backyard.
* I used dried basil flowers which have much more
flavor and aroma than the leaves. If you have fresh,
use it.
** I used lemon-pepper oil by Boyjian. If you do not
have this, use either lemon oil, lemon juice or
extra-virgin olive oil.
Copyright Optomen Television and Jamie Oliver, 2000.
ISBN: 0-7868-6617-9
=====
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 10/17/03
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