Lemon & Wine Steam Baked in Foil Salmon
This salmon recipe really infuses the fish with a delicious lemony wine flavor. Its super moist and wonderfully complex tasting when done. Not to mention fairly easy. Depending on your tastes you can go with a Moscato for a sweeter taste or Pinot Grigio for more lemony flavor. I tend towards the Pinot Grigio myself. The small 187ml bottles are just about perfect for a 1 lb. fillet but if you just want to go ahead and buy the whole bottle then serve the rest with dinner that’s good too. Sometimes I will marinate the salmon in the same mix of wine lemon and herbs for an hour before cooking but it’s not really that necessary.
INGREDIENTS
Nutrition- 1
- 2
- 1
- 1⁄4cup lemon juice
- 1bunch fresh oregano sprig
- 1bunch fresh thyme sprig
- 1⁄8cup olive oil
- 1pinch salt
- 1pinch fresh ground pepper
- 1(187 ml) bottle white wine
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DIRECTIONS
- Preheat the oven to 400°.
- Lay out a piece of foil at least twice as big as the section(s) of salmon being cooked.
- Coat the center with olive oil covering the area the salmon will take up plus a bit extra.
- Sprinkle some of the chopped shallots over an area about the size of the piece of salmon.
- Place in one layer the lemon slices to cover the same area.
- Lay out several oregano and thyme sprigs on top of the lemons.
- Brush one side of the salmon with olive oil.
- Place salmon oil side down on the lemons and shallots in the foil.
- Brush the other side of the salmon with olive oil.
- Optional; salt and pepper to taste.
- Lay out several oregano and thyme sprigs.
- Sprinkle the remainder of the chopped shallots over the top.
- Cover with the reminder of the lemon slices.
- Bring up all four sides to form an envelope to hold in the liquid leaving the top open for the moment.
- Pour in the wine and lemon juice.
- Roll the foil loosely to seal the fish in and prevent leaking.
- Place on baking sheet or baking dish in case of leaking and insert in oven.
- Cook at 400° for approximately 20 - 25 minutes.
- Open foil exposing fish and broil on high for 4 to 8 minutes.
- Remove oregano and thyme sprigs before serving.
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