Title: Salmon Sealed in Silver
Categories: Fish Fruit Salmon
Yield: 4 Servings

1 1/2	lb	Salmon fillet * skin and bones removed
4	ts	Melted butter
1/2	c	Pureed mango chutney or apricot preserves
1	tb	Ginger, minced
2	ts	Garlic, minced
1	tb	Cider vinegar
1/4	ts	(to 1/2 tsp)
		Crushed red pepper flakes
2	c	Leeks or green onion(s) or white onion(s) thinly sliced
		Salt and pepper
1		Red bell pepper
		Cored, seeded, cut in
		1/8" x 2" matchsticks
1	sm	Zucchini sliced 3/4" thick
4	oz	Snow peas, trimmed

* Measure the thickness of the salmon before cooking. A 1-inch-thick piece will take about 12 min, with 5 min standing time before serving; a 1/2-inch-thick piece will need about 10 min plus 3 min standing time.

Preheat the oven to 500 F. Cut the salmon into 4 portions and set aside. For the sauce, stir together the melted butter, chutney, ginger, garlic, vinegar, and red pepper flakes.

Cut 4 sheets of foil, each 12-inches square. Place 1/2 cup of the leeks in the center of each piece of foil. Season both sides of salmon with salt and pepper. Place the salmon on the leeks and spoon 3 tbs of sauce over each portion. Top each portion of salmon with 1/4 of the vegetables. Season with salt and pepper.

For each serving, lift two corners of the foil above the salmon to form a triangular packet. Double-fold the two edges tightly so no steam escapes, leaving as much air space around the salmon as possible. Preheat a metal baking sheet in the oven for 2 min, or until very hot. Set the foil packets on the baking sheet and bake for 12 min. Remove the sheet from the oven and let the packet stand on it without opening for 5 min. Place each packet on a dinner and let everyone open their own.

Simply Seafood Winter 1996

From: Diane Lazarus Date: 05-26-96 (F) Cooking Ä

previous

next