Quick and tasty is the order of the day here, so you can pick up some fresh salmon from the shop after work and have the meal on the table within 30 mins.
Ingredients
- 2 salmon fillets or steaks
- 2 large carrots
- 4 sticks of celery
- 1 clove of garlic
- 2 tbsp fresh marjoram
- 1tsp rock salt
- A dash of red wine vinegar
- 2 lemons
- Olive oil
- 1 red onion
- 1 tbsp capers
- 1 fresh chili (optional)
the quick way
This recipe is pretty straightforward. Rather than reading the instructions, assemble the ingredients then follow the images below to get the idea.Or the written way
Lay the salmon onto a large piece of tin foil. Sprinkle with salt and some about half of the fresh marjoram. Dill would also work well here, as dill and salmon always work well. Although not pictured, a sliced red onion will go great in this middle layer.Slice up the carrots and celery into thin 6 inch strips. Lay these on top of the salmon. On top of the veges, sprinkle 1 clove of crushed garlic, the rest of the fresh marjoram, salt and pepper and capers. Put some holes in the chili and add the to the top, and then slices of one of the lemons.
Squeeze the other lemon over the top of the dish, and drizzle a splash of white wine vinegar. Pour olive oil over the top to finish.
Wrap the tin foil around the dish, and seal as best you can. Bake for 15mins in an oven preheated to 220 degrees Celsius.
Illustrated...
Enjoy with a nice glass of white wine.
Comments
RL - Sep 12, 2009
My fiance and I just cooked this meal and doubled the portions to cook for 4, using 2 sides of freshly caught Puget Sound Pink Salmon.
1/2 a side is more than a portion for one, but we're hungry :)
As for the optional chili, we bought a red chili similar to the one pictured above, and an Anaheim Chili. We sliced them both in half lengthwise(I think this is why our faces were burning) and distributed over the top of the salmon as mentioned above.
We substituted White onions for the red, and they were just great.
We threw away the peppers when we were done cooking, but the carrots, celery and salmon retained the spiciness.
We also chose to grill in tinfoil on the BBQ. It took about 14 min on medium heat.
In addition, we cut 2 zuchinni in half, and then cut into chunks, put into tin foil, drizzled Extra Virgin Olive Oil over the tops, and added salt and pepper, folded the foil over and put on the grill for about 10 minutes.
This was a delicious recipe and we'll be cooking it again!
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Fantastic. Low fat, high in fish oils and looks great! I reckon even I could make this one!