I try to put fish on the table at lease once a week and Salmon is one of my favorites. And I try to stay away from farm raised fish, but it look like that’s exactly what I have here. Wild salmon will keep its color after cooking, you’ll notice that my salmon lightened up quite a bit.
I didn’t have any lemons, so I used a bit of Minute Maid lemon juice instead. Tasted great. My granddaughter doesn’t like salmon yet, so one of these packets has Tilapia made the same way.
Salmon
Serves 4
4 Salmon fillets
1 Lemon, sliced thin
1/2 Onion, sliced thin
2 tablespoons Butter, cut into small cubes
Foil, 4 pieces big enough for wrapping
Heat oven to 375 degrees F. Place a couple of slices of onion on each piece of foil; place fillet on top of onion; place lemon slices on top of fish; place a couple more onion slices on top of lemon slices; dot with a couple cubes of butter. Seal top and sides of the foil, leaving enough room for steam. Bake 40-50 minutes or until salmon flakes easily with a fork. Salmon is best when it’s a little rare in the center.
Lemon Dill Sauce
1/2 cup mayo
1 tbsp prepared mustard
1 tsp thyme
1/2 tsp dried oregano
1/2 tsp dried basil
2 tsp dill weed
1 tbsp lemon juice
Combine all ingredients and taste; add salt if needed. Serve along side the salmon.
