Friday, August 14, 2009
Salmon In Foil
This is a great way to cook fish if, like me you tend to overcook it. It also makes the house stink less than frying or pan searing.
Danny is the only one who likes salmon, and he really loves it. I bought the smallest fillet they had on sale and he can eat the other half cold for lunch tomorrow. Sort of a special treat.
In the rush to get dinner on the table after an hour on the telephone arguing with a phone company representative...in Belize, I was kind of hurried come six o'clock. By the way, if you don't get satisfactory answers sometimes it works if you just keep saying "Can you connect me to a supervisor that can answer that question?" My magic number was three people, at which point someone was able to help. That only took an hour. Then, I sort of felt bad getting pissed off because hell, that's probably a really sucky job dealing with pissed-off American consumers. I sure as hell wouldn't want to do it. Anyway, this dinner is quick if you prepeare the sauce ahead.
You Will Need:
For the sauce:
1/4 cup maple syrup
1/4 cup balsamic vinegar
a handful of chopped dried fruit (I used raisins and apricots, but figs work well too)
Cook over medium heat until it reduces by 1/4 to a syrup. Chill until needed.
Preheat the oven to 500 degrees F. With a baking sheet inside.
Wash the salmon fillet and pat dry. Dot generously with butter and top with sauce and fruit. Salt and pepper as you care to. Seal in foil pouch making sure to leave a bit tented at the top for steam to rise. Seal top and sides very well, folding over a couple times. Place in oven and bake 10 minutes for half-inch thickness with 5 minutes standing time in the foil before serving. Adjust time for thicker fish.