January 13, 2014
Need a break from all that holiday cooking and want something simple and fast but also delicious? Try salmon cooked in foil. No mess, no clean up and a delicious and healthy way to start the New Year.
5 tablespoons Filippo Berio extra virgin olive oil
2 cups cooked plain vermicelli
2 tablespoons fresh lemon juice
1 teaspoon salt
2 teaspoons minced fresh thyme
2 teaspoons minced flat-leaf parsley
1 tablespoon Dijon mustard
4 salmon fillets, 6 ounces each
1 small onion, peeled and diced
1 small zucchini, diced
6 cherry tomatoes, cut in half
1/2 cup bottled clam juice or dry white wine
Preheat the oven to 450F.
Cut four 10 X 12-inch sheets of aluminum foil and set aside. Have a baking sheet ready.Use 1 tablespoon of the oil to brush the four sheets of foil. Set aside. Mix the vermicelli in a bowl with 3 tablespoons oil. Divide and spoon it into the center of each sheet. Mix the lemon juice, remaining olive oil, salt, thyme, parsley, and mustard together in a small bowl. Brush each fish fillet with some of the mixture and place 1 fillet on top of each pile of vermicelli. Sprinkle the onion, zucchini, and tomatoes evenly over the top of each fillet. Pour 2 tablespoons of the clam juice or wine over each. Bring the four corners of the foil up and twist the ends together to form a bundle.
Place bundles on a baking sheet.Bake for 10 to 12 minutes. The salmon should remain moist and the color of coral in the center. Do not overcook. Place a package on each of 4 dinner plates and serve at once, letting each guest open his or her own package. You can stand back and watch the steam and smiles escape.
More great fish recipes at ciaoitalia.com