Before today, I had never prepared salmon. For one, I'm not a person that craves fish, therefore never had the desire to cook it. I was also too scared that I would cook it wrong and have the whole attempt go south. I now know that I really had no reason to be apprehensive about it.
With the help of The Devil's Punchbowl, I found a way to make salmon that is very simple and tasted delicious!
I now have a recipe to make on Fridays during Lent that doesn't consist of leery "fish" sticks doused in tarter sauce to hide what we're actually eating. Yay!
Begin by taking 2 sheets of aluminum foil and laying them flat.
Slice your lemons and lay them like a bed in the center of each sheet.
I used 4 slices each, but you could use more or less, depending on your preference.
Set your fillets on top of each bed of lemons.
(I thawed my frozen fillets overnight before making this.)
Top with a couple tablespoons of butter.
Finish off with your desired amount of pepper and salt.
Fold two edges toward each other and roll down.
Bring the opposite two ends together and roll down to seal the packet.
Set on a cookie sheet and bake in a 325 degree oven for 20-35 minutes, depending on the size of your fillet.
Once the salmon starts flaking apart, it's ready to eat!
(The lemon juice and butter kind of pooled around the bottom of the packet, so when I served it, I spooned it up and drizzled it over the salmon. Yummy!)
Ingredients
2 salmon fillets, thawed
1-2 lemons
3 Tbsp. butter
freshly cracked pepper
sea salt
Directions
Begin by taking 2 sheets of aluminum foil and laying them flat.
Slice your lemons and lay them like a bed in the center of each sheet. I used 4 slices each, but you could use more or less, depending on your preference.
Set your fillets on top of each bed of lemons. (I thawed my frozen fillets overnight before making this.)
Top with a couple tablespoons of butter.
Finish off with your desired amount of pepper and salt.
Fold two edges toward each other and roll down.
Bring the opposite two ends together and roll down to seal the packet.
Set on a cookie sheet and bake in a 325 degree oven for 20-35 minutes, depending on the size of your fillet. Once the salmon starts flaking apart, it's ready to eat!
(The lemon juice and butter kind of pooled around the bottom of the packet, so when I served it, I spooned it up and drizzled it over the salmon. Yummy!)
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