Foil Roasted Salmon With An Aromatic Jus

Name: Foil Roasted Salmon With An Aromatic Jus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 4 servings Extra virgin olive oil; 1 garlic clove, sliced thinly; 1 large leek (you can substitute green garlic or spring onions); 907 grams salmon filet; 4 servings salt and pepper; 1 large shallot, sliced (you can substitute onion); 4 fresh tarragon or thyme stems (you can substitute your herb); 237 milliliters white wine

Foil Roasted Salmon With An Aromatic Jus might be just the main course you are searching for. This recipe makes 4 servings with 515 calories, 46g of protein, and 28g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have wine, extra virgin olive oil, salt and pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 400 degrees.

Equipment you will use

Oven

Slice leek in half lengthwise beginning at white end but not cutting through green end. Rinse thoroughly under cold water separating leaves to remove trapped dirt.

Ingredients you will need

Water

Leek

Cut green ends off of leek and reserve. Slice white and light green parts.

Ingredients you will need

Leek

Select a baking sheet large enough to accommodate the fish.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Lay out a long double length of heavy-duty aluminum foil on top of the baking sheet across the shorter end of the sheet.

Equipment you will use

Aluminum Foil

Baking Sheet

Place another perpendicular to the first.

Lay out the leek greens on the foil to form a bed where your salmon can nestle.

Ingredients you will need

Greens

Salmon

Leek

Equipment you will use

Aluminum Foil

Add half of the sliced leeks, shallots, garlic, herbs and bay leaves.

Ingredients you will need

Bay Leaves

Shallot

Garlic

Herbs

Leek

Place the cleaned salmon on top of greens. Generously salt and pepper the both sides of the salmon.

Ingredients you will need

Salt And Pepper

Greens

Salmon

Drizzle all over with olive oil and rub to cover top and bottom.

Ingredients you will need

Olive Oil

Dry Seasoning Rub

Lay tarragon or other herb stems across the top of the fish and cover the top with the rest of the sliced leeks.

Ingredients you will need

Tarragon

Leek

Fish

Optional step: insert an electronic meat thermometer probe inside the thickest end of the salmon. This will help you monitor the cooking process without opening the foil.

Ingredients you will need

Salmon

Meat

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Bring up the edges of the foil along both ends of the salmon.

Ingredients you will need

Salmon

Equipment you will use

Aluminum Foil

Add the wine. Seal the edges together to form a compact tent around the salmon (let the cord of the thermometer poke through one of the seams if you are using one). Repeat with the second layer of foil. The salmon can rest until you are ready to roast.

Ingredients you will need

Salmon

Wine

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Place in oven. Roast until internal temperature is 140 degrees. For a 2-3 lb salmon filet this took about 25-30 minutes.

Ingredients you will need

Salmon Fillets

Equipment you will use

Oven

Let rest for at least 10 minutes. Unwrap and remove to serving platter. Discard green leek ends.Top exposed flesh with jus and vegetables.

Ingredients you will need

Vegetable

Leek

Note: This is also a fantastic way to cook whole salmon. For a 4lb salmon, you can use relatively the same amount of ingredients. Increase cooking time to 35-40 minutes.

Ingredients you will need

Salmon

Equipment

Ingredients

Servings:

bay leaves 4servings

Extra virgin olive oil 1

garlic clove, sliced thinly 1large

leek (you can substitute green garlic or spring onions)907grams

salmon filet 4servings

salt and pepper 1large

shallot, sliced (you can substitute onion)4

fresh tarragon or thyme stems (you can substitute your herb)237milliliters

white wine

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hindsight Wines Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.