We are vegetarian, but on occasion I do cook meat, such as when the dog had digestive issues and I had to make him homemade chicken and rice doggie food. I also “supervise” the deep-frying of turkeys when we host Thanksgiving at our house.
This Passover, I wanted to serve something my inlaws would enjoy, and since they eat a very low-carb diet and love fish, I chose salmon en papillote.
This recipe is ridiculously easy. Supposedly it serves two, but I doubled up and two people finished every bite.
1 sm red onion, sliced
2 garlic cloves, sliced
1 tomato, chopped
1 tsp thyme
1 tsp fresh dill, chopped
5 T dry white wine
2 salmon fillets (3.5 oz each)
salt and pepper to taste
Preheat the oven to 400. Combine onion, garlic, tomato, and herbs in a bowl with the wine.
Place the salmon in a shallow dish and pour the marinade over. Let rest for 5 min.
Arrange the salmon into “packages” by placing each fillet in the center of a sheet of parchment paper (NOT wax paper!) and covering with the marinade. Wrap securely and set fish opening-side down so the packets stay closed during baking.
Bake the packages in a glass baking dish, periodically checking for done-ness (fish should flake when done) beginning at 5 min. Cooking time depends on thickness and size of each fillet.