Re: [CH]Alaskan Salmon Baked In Parchment
Michelle DeWitt Smith (dmdsmith@kc.rr.com)
Mon, 10 Nov 2003 10:50:59 -0600
Risa,
Don't be too hard on the Atlantic salmon. After seeing your post, I had the
craving, but ended up getting the Atlantic. (3.99 per lb. on sale versus
$14.99 per lb) and it turned out great!
I smothered a pound of salmon with sliced onion, peppers of choice, lemon
slices and light spices, wrapped it in foil and baked on 350 for about 25
minutes. It's so easy and so good.
Alaskan is the best. That's for sure. I lived in Oregon for 3 years in the
80's and had lots of Alaskan salmon. Maybe I've been deprived too long, but
I think the Atlantic is not so bad either (especially smothered in peppers)!
Michelle in KC
I can send messages again! ...home, joined in the ranks of the unemployed.
on 10/21/03 8:03 PM, RisaG at radiorlg@yahoo.com wrote:
> 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.
>