I went to the Mohegan Sun Winefest over the weekend with my friend Kim. While we were there, in addition to tasting some fabulous wines, we also stumbled (not literally) across the “Alaskan Seafood” booth where we tried some delicious seafood, consisting of a cod quesadilla and a smoked salmon dip.
One of my New Year’s resolutions this year is to eat more fish. So often I can get into a dinner-making-rut and not really do fish because I think it’s time consuming and takes a lot to prepare. So we were talking about quick and easy recipes and she mentioned she makes salmon in a foil packet. I couldn’t remember what all she said she put in her recipe, but I made a version tonight that turned out delicious!
Start with a large salmon filet cut into serving sizes.
Lay each serving on top of some sliced onions on a piece of aluminum foil.
Then sprinkle with some lemon-pepper and salt. Lay a few sprigs of fresh thyme and a sprig of fresh oregano on top.
Place a couple of lemon slices and a pat of butter on top. Bunch up the sides and pour over the top a few tablespoons of white wine.
Completely fold up the sides and create a little packet.
Place the packets into a baking dish and bake at 375 degrees for 20-25 minutes.
Remove from packet and enjoy – the sauce is tasty too!
4 salmon filets
1 onion sliced
lemon pepper and salt (to taste)
8 sprigs of fresh thyme
4 sprigs of fresh oregano
1 lemon (sliced)
4 Tablespoons butter
1/3 cup white wine
Lay each salmon filet on top of sliced onions on a sheet of aluminum foil. Sprinkle with salt and lemon pepper. Lay 2 sprigs of fresh thyme and 1 sprig of fresh oregano on top. Place 2 slices of lemon (or more if you like) on top of the filet. Then add a Tablespoon of butter. Bunch up the sides to form a little dish and drizzle 2 Tablespoons of white wine over the top. Fold into a packet, place in a baking dish. Bake at 375 degrees for about 20-25 minutes.