3 1/2 lb salmon
1 lemon
1 salt and pepper
1 tbsp oil or softened butter
Directions
Lay a piece of silver foil, large enough to wrap the salmon in a very
loose parcel, on a baking tray. If the salmon is to be served hot,
grease the foil with the butter, or use the oil if serving the salmon
cold. Thinly slice the lemon and put about half on the foil. Put the
salmon on top, with a few slices of lemon inside and lay the rest of
the lemon along the top of the salmon. Season generously and wrap
loosely, making sure the edges are securely folded together so that
no steam can escape. Put into a medium oven, Gas Mk 4,350F,180C, for
10 minutes per pound. If serving hot, take it out of the oven and let
it stand for a further 10 minutes. If serving cold, leave the salmon
in the foil for two to three hours. To serve: Unwrap the fish and
gently pull off the skin.
Servings: 6 servings
Baked Salmon In Foil Recipe brought to you by Recipe Ideas
Categories: Fish; Salmon; Seafood
The History of Recipes
Food historians have tracked the existance of recipes back into the far past, in fact as far into history as pharonic Egypt, and maybe further still. Having said that, sadly, these old cook books were just very simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe found, according to food historians is a collection of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius created a few documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals were divided into starters, entrees and afters, a very modern way of dining. This early Roman chef recounts how the ancient chefs were skilled in the use of many different herbs and spices, including many that are still in use today like basil, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the East, including parsley and basil. These new spices and herbs was responsible for an outbreak in manuscripts on cookery, most of which still exist in private libraries. During the succeeding few hundred years, the rich families of Wesstern Europe strove to serve up the most extravagent meals, and as a result the best cooks and their recipe collections could command a high salary. Even so, it was during the 1800s that cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and recording recipes to help cooks of their time. Like it or not, the introduction of television brings us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Baked Salmon In Foil recipe.
