Assemble the Salmon Pouches
Center each on a 16 inch length of aluminum foil. Lightly drizzle with extra virgin olive oil. Add salt and freshly ground pepper to taste.
- 1/2 red onion cut crosswise in rings to a 1/8 inch thickness
- 1 large garlic clove peeled and minced
Layer on each piece of salmon in this order: 1/2 of the garlic, 1/2 of the onion rings and two sprigs thyme.
- 2 large lemons cut into 1/4 inch slices
Line each side of the salmon fillets with lemon slices.
Pinch the ends of the aluminum foil to create a canoe shape. (This holds the lemon slices in place and prevents the wine from running out of the pouch.)
Add to each pouch 1/8 of a cup.
Fold the top of the pouch over 1/2 inch to seal. Place on disposable aluminum foil sheet pan and refrigerate until ready to bake.
The Week is Half Over Let's Celebrate!
If you like you can substitute chicken stock for the white wine. Also, the lemon should just line the entire length of each side of the salmon fillet. You may need four or six depending upon the size of the fillet.
Get the Vegetables Ready for Roasting
Rinse and drain carrots. Pat dry with paper towel.
- 1 pt container brussel sprouts
If you cut off the stem, some of the leaves will fall off. Just discard them. You don't have to cut off the stem you can just score an "x" into the stem. You should pull off the leaves that are torn or bruised.
Toss carrots and brussels sprouts in 2 tbsps extra virgin olive oil. Spread in one layer on a baking sheet with sides. Sprinkle with salt and pepper. Set aside.
One half hour before you are going to roast your salmon and vegetables.
- Arrange oven racks so that one is situated on the top third and the other on the bottom third of the oven.
- Preheat oven to 400 degrees.
- Remove salmon from refrigerator
- When oven reaches desired temperature place the vegetable tray on the bottom rack.
- 10 minutes later place the salmon tray on the upper rack.
- 10 minutes later shake the vegetable tray to turn the vegetables over.
- 5 minutes later remove vegetable tray and dot the vegetables with butter and sprinkle with 1 tsp of light brown sugar. Return to the oven for final 5 minutes so the butter and brown sugar melt.
- The fish and vegetables should be done at the same time
Serve the Dinner
During the last 5 minutes of roasting your fish and vegetables, place your bread on a cutting / serving board and slice a few pieces. Pour into a shallow dish some extra virgin olive oil for dipping.
Remove the vegetables from the oven and portion onto the plates.
Remove the salmon from the oven, place entire pouch on plate and fold open the top.
If you would rather not have carmelized vegetables, you can eliminate the butter and sugar. Substitute a little extra virgin olive oil added to the tray and shake the vegetables in it. Taste them to make sure you have used the amount of salt and pepper your prefer.
This is a very straight forward light meal. So, we are including a little treat for dessert.
Rinse and dry one or two pears. (You decide how much you think you will want.) If you are planning to have dessert immediately you can slice the pear(s) into eighths. If you are going to wait, we suggest not slicing them because they will turn brown. Just place them with a paring knife on a plate with a wedge of blue cheese and a few walnuts.
Mimi you've managed to turn this light and healthy celebration into a "fatty" one with cheese for dessert!! Where did your usual rigid discipline disappear to?
Intentions were good when we started this menu. You can pass up the cheese and just enjoy fresh fruit. I figure since we were so healthy with the fish, there's a little room to indulge!
Yeah, you're right that's an enticing and indulgent dessert -- especially with port. If you don't have port, polish off the bottle of pinot noir with the cheese.
Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays