Traveling Gourmet--Salmon Baked in Foil

This is a wonderful recipe for making any time, but especially when you're traveling or camping.  I believe this could even be done over an open campfire if you could somehow keep the salmon from spoiling.  The original recipe was created by Giada DeLaurentiis of Everyday Italian fame.  If you're like me, then you liked her better before she became so popular.  She's gotten a little over the top for me on the "cuteness" scale for me, but she does come up with some really great recipes.  (I don't think Everyday Italian is being produced any more.  I think her new show is called Giada at Home.  In any case, this is a recipe that's very easy and delicious.  It's good enough to serve dinner guests, and the only thing you need to serve with it is a good hunk of crusty bread for sopping up the juices.  Here is the recipe as it appears in my database--the way Giada does it.  Keep reading if you'd like to see the version I came up with.

Salmon Baked in Foil
Recipe By :Giada De Laurentiis
Servings: 4
4 salmon fillets (about 5 oz. each)
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14 oz.) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat the oven to 400 degrees.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

I like to use the wide heavy-duty foil for this recipe just because it's stronger and it's easier to form into a "packet."  Also, I find it easier to form a sort of "boat" with the foil before placing the salmon on it.  These can also be made up ahead and refrigerated, and then placed in the oven when you're ready for them.  I'll warn you that once the packets themselves have been cooled in the refrigerator, you'll want to add some baking time on just to make sure the salmon is baked all the way through.

This recipe can be made other ways too.  Here's another version I came up with that uses soy sauce, onions and beansprouts for a more Asian flavor.  You can probably think of other ways to do it.

Salmon Baked in Foil with Bean Sprouts, Onions, and Soy
Recipe By:  Barbara Stanbro

Servings: 4

4 cups bean sprouts
3 onions -- coarsely chopped
1/2 cup soy sauce
1/4 cup sesame oil
3 limes -- zested and juiced
1/3 cup honey
1 1/2 tablespoon grounds coriander
4 salmon fillet (approximately 5 oz. each)

Preheat oven to 400 degrees.
Toss the bean sprouts, onions, soy sauce, sesame oil, lime, honey and coriander together.

Place extra-wide pieces of heavy duty aluminum foil onto the counter and shape into boat shapes for holding the salmon and topping. Please one salmon fillet on each piece of foil and top with one quarter of the sprout mixture onto the center of the foil. Fold the foil along the top and sides of the salmon to create a package that is well sealed.

Place the salmon package on a rack and bake for 30 minutes or until the salmon is baked through and vegetables are tender.  Remove from the oven and place on a serving platter or individual plates. Carefully open the foil and serve immediately. Serve with rice.

So there you go!  Two ways with salmon.  And if you eat it from the foil packets, you don't even dirty any plates!  When I was a kid, I would have loved eating from a foil boat.