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Aisling
Member
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Posted: 7 Apr 2006 06:58 pm |
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Preheat oven to 375 degrees
1 pound salmon
dried dill
salt
pepper
lemon
Place the salmon on a piece of tinfoil that is large enough to wrap the salmon. Sprinkle the salmon generously with the dill, and to taste with salt and pepper. Put one layer of thinly slilced lemon (with the skin on) on the salmon, overlapping slightly (no need to totally cover the fish) and then squeeze the rest of the lemon over the fish.
Wrap loosely and seal the edges of the tinfoil - leave enough air in the packet that the fish can steam as well as bake.
Takes about 30 minutes, which will leave the edges cooked, but the center still on the raw side. If you don't like any rawness, I think 40 minutes should do it.
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snussster
Distinguished Member
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Posted: 8 Apr 2006 03:20 am |
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| Thanks very much Aisling -- I'll definitely try this. I've been wanting to eat more fish, but don't have a clue how to prepare it. I love dill, so this should work nicely -- and it won't make a mess in the kitchen, either!
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Peter
Founder of this forum
| Joined: | 24 May 2005 |
| Location: | |
| Posts: | 4180 |
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Posted: 8 Apr 2006 03:36 am |
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Snussster, I guess this would be helpful to someone living in New Mexico. In the Great Northwest, it's just a regular dinner.
Peter
P.S.
Haha just kidding. Well, kinda!
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Aisling
Member
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Posted: 8 Apr 2006 03:37 am |
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Hope you like it - clean up is a snap also too.
You can prepare pretty much any fish this way, though different species (and thickness of cuts) might require different cooking times.
I suspect that even if you overcook it the fish won't be too dry (if you sealed the package well)
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Aisling
Member
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Posted: 8 Apr 2006 03:41 am |
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Hey Peter,
You're absolutely correct, but we can't all live in the northwest!:)
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Peter
Founder of this forum
| Joined: | 24 May 2005 |
| Location: | |
| Posts: | 4180 |
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Posted: 8 Apr 2006 03:45 am |
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Actually I haven't tried it with the dill, so I will have to do that!
Why don't you add your city/state to your profile? It's just more interesting.
Peter
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snussster
Distinguished Member
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Posted: 8 Apr 2006 11:49 pm |
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yeah, and I'll add that shopping for salmon wasn't so easy today, either -- finally had to go to "Cid's Whole Paycheck Foods" (not the real name, but an organic food store here in town) where I found some certified organic farm raised salmon!
But when you guys are ready for some green chile chicken enchiladas or some posole, lemme know -- start stocking up on lard right now!
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Aisling
Member
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Posted: 11 Apr 2006 07:39 pm |
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I would love a posole recipe. But I have a horrible small tolerance for chili peppers, and all the recipes I've seen include them.
I know about removing the seed and membranes, and unless they are an anaheim I can't take the heat  ! (I don't know how, but sometimes even the anaheims are too hot).
Drives me crazy because underneath the burn the stuff tastes great!
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snussster
Distinguished Member
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Posted: 11 Apr 2006 11:54 pm |
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I recommend green chile, and you can buy mild green chile -- at least it's in all the grocery stores here! It has a nice slight tang and a roasty flavor, but without the heat. Loaded with vitamin C too.
September is great in Taos, because that's chile roasting time, and every grocery store and even some convenience stores and gas stations and backyards have great big roasters filled with green chile -- big cages that hold the chiles, and the cage is turned over fire until they're roasted and then put in big burlap sacks for people to buy. The air smells like roasted chiles, and everybody stocks up their freezers for the year.
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Aisling
Member
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Posted: 2 May 2006 04:10 pm |
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I've seen the roasted frozen hatch chilies on the web. Very tempting, but too expensive for my food budget these days.
We visited New Mexico several years ago, and I fell in love with green chili (with sour cream to cut the heat).
Tried to make it at home, but just doesn't taste the same.
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