Normally, I don't share food recipes of my cooking. That is because I'm not the greatest cook and cook only on weekends. It's usually simple dishes like a dish of vegetables, steam or fried fish with soup. This time I decided to share because I cooked salmon and if you didn't know already, I.LOVE.SALMON. But since it's not cheap and we don't always see it at the morning market, we don't buy it every week. Usually we buy kurau or English threadfin.
Now, I know there are many salmon fans out there so I'm sure you will love this recipe. This time the fish is not fried or steamed the conventional way. My mum will always collect recipes from The Star newspaper. She'll cut them out and paste it in those old annual reports she received. That's how I got the recipe.
1 fillet or steak of salmon. (mine was steak)
1 small packet fresh herbs. (I got rosemary herb)
2 slices of lemon
Pinch of salt and pepper
1 tablespoon olive oil
Rinse the fish and pat dry with paper towels. Cut 1 sheet of aluminium foil about 15cm x 30cm and lay them (long side facing you) on a working surface.
Place the salmon in the centre of the foil. Sprinkle a generous pinch of salt and pepper on the fish and rub all over. Drizzle 1 tablespoon of olive oil over the fish. Can you see the oil at the picture above? Mmm..
Break off a sprig of rosemary herb (I broke 2 sprigs! Can't resist the nice smell of the herb) and place it over fish.
Then top with the 2 lemon slices.
Make an envelope by folding the 2 long sides of the foil over the fish to enclose it.
Then fold both ends over and now the fish is snugly packaged.
You can steam or bake the parcel. If you chose to bake, then preheat for 10 minutes at 160 degree Celcius, place parcel on a tray and bake for 6-7 minutes.
You can also steam the fish like me because I don't have an oven. Steam it in a wok and just place the parcel on the steam rack. Of course cover the lid and steam for 5 minutes. (I forgotten to take a picture!)
There my salmon ready to be devoured. The verdict from the hubby and kids? Two thumbs up! They said it was delicious. There was a nice aroma and it had a nice tasting sauce. Fish wasn't tough, flaky and dry. Succulent!