This next recipe is another blast from the past. It first appeared on my blog in May 2014, receiving a little attention and no likes – hum – don’t know why. It’s one of my favorite Salmon recipes. Even Kiddo (not a fish-eater at all) and Hubby (not a salmon fan) love these flavorful little pouches. I love the simplicity of the dish – very little prep work. I love the beauty of the presentation – as little “pouched” gifts of salmon sensations. The pink of the salmon, bright yellow of the lemon and the wonderful aroma of thyme – beautiful hardly seems an adequate word to describe these little parcels of delicious delights.
Before I get too far into the recipe itself, I must give credit where credit is due. I discovered this wonderful gem while visiting thatskinnychickcanbake.com. She adapted it from her friend over at manusmenu.com. I humbly thank you both for the superb inspiration. As always, I did a little tweaking of my own, and I invite you do the same.
Petite Packets of Salmon Fillets
4 skinless salmon fillets (about 5 ounces each)
4 tablespoons extra virgin olive oil
Herb de Provence to taste
Salt and pepper to taste
12 thin slices of lemon
Preheat oven to 400-degrees.
Cut 4 pieces of aluminium foil large enough to encase each fillet with enough extra to insure a firm closure. You want the salmon to steam into pink perfection in its own natural juices. Work with one “package” at a time until all the little “packages” have been created.
Pour 1 tablespoon of extra virgin olive oil in the center of the foil.
Put one of the salmon fillets on the cut foil and flip it over to coat the salmon evenly in the oil. Season salmon with Herb de Provence, salt and pepper. Top each fillet with 3 thin slices of lemon and a few Thyme sprigs. Close the foil well with folds to form a little parcel. Make sure that there are no openings and that you have a good seal.
Repeat the same process for the 3 remaining fillets.
Place the little parcels on a rimmed baking pan and bake in the oven for about 15-20 minutes (the exact time will depend on the thickness of the fillets). Take the parcels out and let them rest for 5 minutes before serving them.
Serving Options: Transfer the little packets to a serving platter and place on the table when they are still closed. Diners can open their little presents, taking in all the wonderful aromas of “steamed” salmon and lemons. If you desire, these can be eaten directly from the pouch or place on your plates. Just be sure to pour all the wonderful lemony-juices over the fish.
For a light yet satisfying meal, serve with a simple Provence Mixed Greens Salad and warm French Bread with sweet, creamy butter.
For the Provence Mixed Green Salad Recipe, please see original posting Filetti di Salmone Pacchi with Provence Mixed Green Salad
Pour votre plus grand plaisir!