This delicious recipe steams a salmon or trout filet in a foil pouch. It can be cooked in the oven, on a grill, or even at a campfire. The lemon, garlic, and dill go together beautifully.
Ingredients:
1 1/2 to 2 lb. salmon or trout filet
6 or 7 slices of lemon, plus a couple tablespoons of juice
6 cloves of garlic, minced
6 or 7 sprigs of fresh dill
1 sprig of fresh dill, chopped
3 scallions (green onions), sliced thin
A small amount of dry white wine, apple cider, or apple juice, about 1/4 cup
Sea salt and fresh ground pepper, to taste
Directions:
Preheat oven to 450°F (230° C). Spray a large piece of aluminum foil with cooking spray and place foil on a baking sheet or in a large baking dish. Place salmon on one side of foil sheet and sprinkle with salt, pepper, garlic and chopped dill. Drizzle a little lemon juice on top.
Sprinkle on the scallions, arrange slices of lemon on top, and place sprigs of dill over the lemons. Bend up the edges of the foil to make a shallow bowl and add the wine, cider or juice. This helps steam the fish, adds flavor, and keeps it very moist. Close up the foil to make a sealed pouch.
Bake in preheated oven for 20-25 minutes, until salmon flakes easily.
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