4 salmon filets
4 tsp butter
8 thyme sprigs, fresh
8 parsley sprigs, fresh
4 garlic cloves, minced
4 tbsp white wine, dry
1/2 tsp salt
1/2 tsp black pepper, ground
Directions
Preheat oven to 400 degrees. Place 4 large pieces of foil on a working
surface, shiny side down. Spray the inside with vegetable cooking
spray. Place a fish filet on each piece of foil. Evenly divide thyme,
parsley, garlic, salt, pepper, and wine among the fish. Dot each
filet with one teaspoon of butter and then securely fold and seal the
edges. Place the packets on a baking sheet and bake for 10-12
minutes. Place packets on plates and open carefully.
SOURCE: Meg Woodard, R.D., Lucky Nutritionist, printed in Lucky
: Supermarket ad dated 3/13/1996.
Typed for you by Lawren Freebody @ Salata BBS
Servings: 4 servings
Baked Salmon Packets Recipe brought to you by Recipe Ideas
Categories: Fish; Salmon; Seafood
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into ancient history, in truth as far back into history as early Egypt, and quite possibly further than that. Interesting though that is, mostly, these old cookbooks were just very simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians is a series of clay tablets in Sumerian which describe the preparation 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 wonderful. Moving our culinary historical trip onwards, there were a couple of interesting cookery books which were published in the fourteenth century - a book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian curry that we all know today, but rather descriptions of the types of food prepared by the chefs of the nobility of those days. Over the following few centuries, the rich and powerful families of the West tried to serve up the most extravagent meals, and consequentially the best cooks and their recipes could command a high salary. However, it wasn`t until the 1800s that fine cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cookery books were increasing in popularity mostly as a result of better eduction, people having increased free time and having more money to spend. The arrival of TV gave us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Baked Salmon Packets recipe.
