If you have never tried cooking in a simple foil pouch, you are missing one of the easiest and tastiest ways to prepare delicious dishes. We like to use the technique for basic week night cooking, but it is also ideal for the backyard grill or camping trips. The best part? Cleanup is a breeze!
Fish works well because you end up cooking it in its own juices, making it hard to create a dry product. Other ideas for pouch cooking? Veggies (especially squash or corn), chicken, potatoes and sausage.
- 4 (5 ounces each) salmon fillets
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 small sweet white onion, very thinly sliced (Vidalia or Maui)
- 4 tablespoons extra-virgin olive oil (1T per filet)
- 6 tablespoons Pastamore Passion Fruit White Balsamic Vinegar (1.5T per filet)
Preheat oven to 400 degrees F.
Rinse individual salmon fillets under cold running water and pat dry. Cut four pieces of foil long and wide enough to encase the filets when folded and folded up on the ends. Place a salmon filet in the center of a piece foil, skin side down. Sprinkle the salmon with the salt and pepper. Pile the onion slices in a mound over the fish fillet. Drizzle the fillet evenly with the olive oil and the Passion Fruit White Balsamic and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package. Repeat with the remaining filets and place on a baking sheet.
Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, removing the filet from the foil using a large spatula. Serve with some of the accumulated juices spooned over the fish.