The Italian Chef - Aromatic Salmon Steamed In Foil(Printer Friendly)

Aromatic Salmon Steamed In Foil From Seafood alla Siciliana: Recipes and Stories from a Living Tradition (Lake Isle Press, 2009) 1-1/2 pounds wild salmon or Artic char fillet in 1 piece, at room temperature Sea salt or kosher salt Freshly ground black pepper Extra-virgin olive oil 1/2 cup white wine 1 lemon, trimmed and cut into 1/4-inch slices 8 to 10 oil-cured olives or other small olives (optional) 1 to 2 tablespoons salt-cured capers, soaked in water for several minutes and drained

1.		Preheat the oven to 500°F. Tear off a piece of heavy-duty aluminum foil (or a double layer of regular foil) large enough for the salmon plus a border of about 5 inches on all sides. Lay it shiny side down on a rimmed baking sheet.
2.		Place the salmon filet, skin side down, on the foil. Season with salt and pepper. Drizzle the salmon liberally with olive oil and pour the wine over it (turn up the foil edges if necessary to trap the liquid); arrange the lemon slices in an overlapping pattern down the center. Scatter the olives (if using) and capers around. Draw together the long edges of the foil and fold over several times, crimping tightly to prevent leakage but leaving ample room for steam to circulate; close the ends in the same way.
3.		Cook the foil packet for 15 minutes. After removing it from the oven, let it stand for a couple of minutes before opening. With a spatula, gently slide the salmon and other contents of the packet onto a platter.

Copyright ©2009 by Toni Lydecker