Recipe by Food Snob in Israel
A melt in your mouth "pocket cooked" fish with rosemary good enough to chew off the stem. I am always asked for this recipe, which I developed to serve my recent Rosemary craving.
Top Review by IngridH
I loved the flavor that the honey added to this dish, a completely new way to think about salmon. I was a little less enchanted by the garlic and the rosemary- the flavor of the sliced garlic was a little too harsh with the fairly short cooking time; and while the rosemary added a wonderful perfume and a beautiful presentation, I just didn't taste it much in the dish. I'll make this again, but I'll likely grate the garlic, and chop the rosemary to incorporate the flavors better. Thanks for a lovely dinner! Made for PAC, Spring 2010.
- 2 salmon fillets
- 4 sprigs fresh rosemary
- 3 tablespoons olive oil
- 3 -4 garlic cloves
- 1 tablespoon honey
Directions See How It's Made
- Place salmon filets on a large sheet of foil that is big enough to fold into a "pocket" or "envelope" around the fish when closed.
- Season the fillets with salt and pepper to taste.
- Cut garlic in thin slices and place on top of fillets.
- Drizzle honey on top of the fish.
- Place 2 sprigs rosemary on each fillet, you may choose to break them in half or at various intervals to release more flavor.
- drizzle with olive oil and a dash more salt.
- Fold up the tin foil sheets to completely seal in the fish, leaving no holes or gapes.
- Cook in a 180°C/375°F degree preheated oven on a baking sheet.
- Check for doneness after 10 minutes by gently folding open the foil (be careful, steam will escape!) and looking for "flakiness" with a fork and no translucent color. May require additional time.
- If using frozen fish, begin checking for doneness after 15-20 minutes.
- Serve hot, warm or cold.
- Can cook with potatoes or sweet potatoes prepared in the same fashion.