The first time I cooked salmon at home (not on a grill) I pan-seared it and lived to regret the clinging stench of fish in the condo for the next 2 days. That put me off for months, but today I turned to my pal shaver who imparted some wisdom that essentially boiled down to “wrap it in something and bake it”. So that’s what I did, cribbing a recipe from notes from the internet, and it turned out perfectly.
Ingredients
- 2 salmon steaks, 1″ thick or so
- 1 can artichoke hearts (you only need 2 or 3, so be prepared to deal with the leftovers)
- 1 fresh vine-ripened tomato, roughly chopped
- 3 sprigs fresh thyme
- 3 tbsp olive oil
- Salt + pepper to taste
- Lemon wedges to serve
Method
- Preheat oven to 400F.
- Chop 3 artichoke hearts into quarters. Mix artichoke, tomato, thyme leaves (discard stems), 2 tbsp olive oil, salt + pepper in a small bowl.
- Lay out two sheets of aluminum foil, large enough to completely, but loosely, wrap the salmon.
- Use remaining oil to rub down the salmon steaks, and place those on the foil.
- Top each salmon steak with half of the artichoke/tomato mixture. Fold foil loosely around steaks and seal, so each steak is in its own little foil packet-pod.
- Place foil pods on a baking sheet, and put in the oven. Bake for 25-30 mins.
- Unwrap, remove from foil, and plate, serving with lemon wedges.
That’s pretty much it. I served these with steamed snap peas and baked sweet potato.
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