The second most important thing I learned is that salmon can smell up the house if you cook it on the stove-top, so unless you can easily air out your kitchen, it’s best to poach it, or bake it in the oven. Actually, I learned both tips from my father, who, in spite of being raised in land-locked Minnesota, loves all forms of seafood, and has a keen eye for freshness and high standards when it comes to fish.
Easy Foil Wrapped Baked Salmon
Here is a kitchen aroma friendly way to prepare salmon fillets. It’s also incredibly easy and delicious! In this recipe we prepare julienned bell peppers and thinly sliced leeks, gently cooked in butter and olive oil. Then we create a bed of the cooked peppers and leeks on a large piece of aluminum foil, top it with a salmon fillet, and wrap up the salmon in the foil. Bake it for 10-12 minutes and it’s done! The salmon cooks in its own juices while the foil makes sure none of the flavor escapes. Tarragon is especially good with salmon prepared this way, but if you don’t have any you can easily use thyme. Fold up the foil packets to allow some room over the salmon, but seal so that steam is not allowed to escape. (There are many ways to fold the foil, do which ever way works best for you!) Sprinkle with lemon juice to serve or serve with lemon wedges.
