Sunday, August 05, 2001

Baked Salmon

Now for a short culinary break (actually it's because this is a decent recipe that I don't have any other place to put right now). It takes me about 15 minutes to prep this a few hours before I cook it and makes 2 servings.

Ingredients
2 cloves garlic, minced (or 1/4-1/2 tsp of garlic salt)
1/3 cup light olive oil
1 tsp dried basil
1 tsp salt (you may want to only use 1/3 or 1/2, don't use any if you use garlic salt)
1 tsp ground black pepper
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
2 6oz salmon filets

Making It
1) In a medium glass bowl (I prefer to just mix inside of a zippered plastic bag that I can use to marinate the fish in to make cleanup easier), mix all of the ingredients (except the Salmon) together. Place the salmon fillets in the marinade, cover/seal the bowl and place in the refrigerator for about 1 hour, turning occasionally.
2) Preheat oven to 375F (190C)
3) Place fillets in aluminum foil, cover with marinade and seal (like you see on those Reynold's wrap commercials). Place packet in a glass dish and bake for 35 to 45 minutes or until easily flaked with a fork.

My notes:

I've done a good bit of substitution when I've made this (using 1 tsp garlic salt in place of the garlic cloves and the 1tsp salt) and I haven't had any parsley in the cupboard so I've just left that out. The last time I made it, it's been too salty so I think I'm going to halve the amount of salt/garlic salt that I'm using in the marinade and add some water (1/4 cup) to the packet when I cook the fish. I may also cook a larger amount of fish or a thicker fillet in order to tone down the saltiness. If you use the plastic bag to mix the marinade and to marinade the fish, and you make your foil packet large enough to contain the boiling marinade (so that it doesn't leak out) then this is almost a zero-cleanup cooking method (which is important to bachelors everywhere).

posted by Wuphon's at 6:38 AM