"Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, well, so is the ballet." - Julia Child

Sunday, August 17, 2008

Baked Salmon

1 4-6 oz. portion of salmon
2 1/8-inch-thick slices of lemon
1 tbsp fresh baby dill, chopped
1 tsp capers
1 tsp olive oil
1 clove garlic, thinly sliced
1 12"x12" piece of foil
1/4 tsp fresh ground black pepper and sea salt

  1. Pat dry salmon, and season it with salt and pepper.
  2. Drizzle olive oil in the center of the foil.
  3. Put salmon skin-side down on foil over the the olive oil. Move the salmon around a bit to smear the oil so that it generously covers the skin of the salmon.
  4. Spread garlic pieces on top of salmon.
  5. Lay down chopped dill on top of garlic.
  6. Sprinkle capers over the dill.
  7. Lay the lemon slices over the dill.
  8. Wrap the whole thing like a gift package sans ribbon and frou frou.
  9. Bake in 450F oven for 15 minutes.
  10. When time's up, do not unwrap package! Let rest for 5 minutes before serving. Serve the salmon in the wraps to encourage guest participation.
Recommended side dishes: skillet green beans in lemon butter and vermouth, rice pilaf with a hint of dill, garlic mashed potatoes.


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