I hear too many people complaining that they can’t cook salmon, it’s too dry, it burns, it’s too oily, etc.
Here’s a great way to succeed!
My cupboard ingredients:
(this is for one portion)
Foil (or oven safe multibake paper – but I prefer foil, cooks better)
1 Salmon fillet
2 spring onions
Pesto or dill paste
Salt & pepper
550 ml. of water
Cooking cream (liquid)
Pre-heat your oven at 220c
Cut a sheet of foil large enough so that you can wrap your salmon fillet en papillote
Set your salmon fillet skin down
Drizzle with olive oil
Set a lemon slice on top of the fillet
Sprinkle the finely chopped onions
Add a little bit of dill (or pesto) paste on top of the fillet
Salt & Pepper
Seal the papillote
Set it in the baking dish and add the water around (I mention 550ml but that is for my dish – the water should basically come up to about a half of the side of the papillote, so add quantity of water to the size of your dish). DO NOT forget to add the water, this is going to bring moisture to your fish.
Cook for 25 minutes
Than take out of oven, add the liquid cooking cream (be generous) over the fish in the papillotte
Set back in the oven for 5-8 minutes leaving this time the papillote open
Take out of oven and out of the paper in a plate. Peel off the skin. Serve with rice and a slice of lemon.
The result should be tender, moist and creamy.