March 10, 2015
After having the AUDACITY to post a tilapia recipe, I figured salmon was a better choice for all you out there who clearly have been reading too much of the Food Babe. You know she’s not a scientist, right? Anyway.
Salmon is one of those things that you should be buying wild caught and cooking simply. Why wild caught? Because the farm raised ones are usually DYED to be that pink color. No joke. Additionally, if going to the fish counter in your grocery store (this only applies if you don’t have someone to go shopping for you, obviously) freaks you out, lots of supermarkets have bags, yes, bags, of precut wild caught salmon filets ready for you to use one at a time.
Oh and before you freak out about them being frozen, know that in most cases, frozen fish is actually FRESHER than the non-frozen because it’s frozen, like, ON the ship as it’s caught. So here’s a recipe adapted from that betch, Giada, that I’ve made a bunch of times because it’s easy and I happen to have tons of fresh herbs because I’m domestic as fuck. Happy Tuesday.
You will need some foil, so get that shit together. Also, preheat your oven to 400F. Sprinkle the salmon with some of the olive oil – probably like a teaspoon or two. Add a few pinches of salt and several twists of fresh cracked black pepper.
In a small bowl, stir together the tomatoes, another tablespoon or two of olive oil, lemon juice, shallots, thyme, rosemary, salt, and pepper.
Place each salmon filet, oiled side down, atop one sheet of foil. Wrap the ends of the foil to form a spiral shape, then spoon half of the tomato mixture over the salmon. Repeat with the second piece. Fold the sides of the foil over the fish and tomato mixture, covering completely; then seal the packet closed. Place the foil packets on a large baking sheet and bake until just cooked through – about 25 minutes.
Be careful picking these up as they’ll be heavy and fucking hot. Eat with like, a spinach salad or something.
**Photo via Seriouseats.com