If you're on the hunt for a simple, but elegant, dinner party entree, Honey Salmon in Foil is it.
Sweet honey, pungent garlic and earthy thyme mingle as a topping for a large piece of salmon roasted to perfection in foil. Food cooked in foil or parchment packets stays moist and cooks evenly, plus clean-up is a snap.
For #CookClub Recipe No. 14, a 2-pound piece of salmon is placed on a large sheet of foil which has been turned up at the edges to create a lip. You will pour the honey and herb topping over the top, seal the foil and bake away on a large sheet. You may need to fold two pieces of foil together to make one big enough for the fish.
Make sure you use a sturdy foil so the packet doesn't split, especially if you decide to cook the salmon over indirect heat on the grill.
The recipe comes from Chung-Ah Ree's delightful blog, damndelicious.net. Ree is a photographer and a recipe developer in San Francisco and I am hoping she'll be able to join our weekly Twitter chat on April 17. (Follow her on Twitter at @damn_delicious.)
Ree warns that the salmon isn't super pretty coming out of the oven, but I have to disagree. I think it makes for a dramatic presentation when brought to the table with extra sprigs of thyme on the top for garnish.
But here's the rub. The foil presentation on that large of a piece of fish looks sort of messy. I wouldn't bring that to the table. So, you'll have to gently lift the salmon to a platter and risk it breaking apart. Use two spatulas and move quickly.
It might be nicer to cut individual servings in the kitchen and plate with a spoon of the sweet topping and a sprig of thyme. Otherwise, you can make a packet out of parchment paper, which will look more elegant and impressive on the table.
The recipe can easily be halved for fewer servings, or even be made as individual servings. Pair with a green vegetable and rice with slivered almonds.
Join the #CookClub
To participate in #CookClub online, the key is to remember #CookClub because that's how you'll tag everything. You'll have two weekends to make the recipe and post a photo on Instagram with your comments. The next recipe will be announced April 14 at tampabay.com/cooking.
Photos and comments of the Honey Salmon in Foil are due by 6 p.m. April 13. Some of the photos and comments will be printed in the Tampa Bay Times Taste section April 16.
As part of the #CookClub conversation, join us from 7 to 8 p.m. Thursdays for a live #CookClub chat on Twitter.
Have questions? Direct them to @RoadEats on Twitter and tag them #CookClub, or email firstname.lastname@example.org.
Honey Salmon in Foil
Post photos and comments on Instagram by 6 p.m. April 13.
¼ cup honey
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1 piece salmon, about 2 pounds
Preheat oven to 375 degrees. Line a baking sheet with foil.
In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, thyme, and salt and pepper to taste.
Place salmon onto prepared baking sheet and fold up all four sides of the foil to create an edge. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely, sealing the packet.
Place in oven and bake until cooked through, about 13 to 15 minutes. Serve immediately.
Serves 4 to 6.