INGREDIENTS
This is what you need for 2 servings:
- 1 lb. whole salmon fillet
- 1 lb. of sweet seedless white grapes
- olive oil
- S&P, dill
Pic1: sockeye salmon with grapesDirections
- Preheat the oven to 350 ºF.
- Use a sheet of aluminum foil in a baking sheet and fold up about 1” of the edges.
- Dribble some olive oil and spread it out.
- Rub the salmon fillet both sides with the oil and place the fillet skin-side down.
- Add S&P and some dill or use your favorite spices instead.
- Arrange the grapes around the salmon fillet.
-
Cook for 10-15 minutes at 350 ºF.
The meat should be firm and easy to part. Thicker fillets may require longer cooking times to get the recommended internal temperature of 145 ºF. Overcooking will make it unpleasantly dry. - Remove from the oven, rest a few minutes.
-
Cut in portions.
If you remove the skin, you may also want to remove the darker brownish / grey layer directly underneath the skin. It can have a strong flavor that some people find unpleasant. - I served this with rice.
Pic2:
before cookingPic3: after cooking
Pic4:
before cookingPic5: after cooking
B. Salmon with zucchinis
2018-08-11
This was the same cooking method as above. The fillet was 2 lbs. The zucchinis looked and tasted differently and I added some sliced limes when I served.
Pic5: salmon with zucchinis
Pic6: before cooking