Salmone al Cartoccio (Salmon cooked in foil)Featured by Silvia Cellars in the Gold Wine Club.
Tender, flavorful, and easy...this Italian salmon recipe has it all! Pair this with a glass of Chardonnay from your wine club shipment.Yield: 2
Prep Time: 15 Minutes
Cook Time: 30 Minutes
• 2 salmon filets (5 to 8 ounces)
• 1 medium potato and carrot
• full hand of parsley, chopped
• 2 tablespoons olive oil
• juice of half a lemon
• half-glass white wine - Silvia Chardonnay 2019
• a pinch of oregano, black pepper, rosemary, basil and salt to taste
• small piece of butter
Preheat oven to 400 °F (or 210°C).
Separately, prepare two sheets of Foil (Aluminum or Cooking paper) and an oven-safe cooking pot with one inch of water.
In a separate small bowl mix 2 tablespoons of olive oil, squeeze half a lemon, half a glass of white wine. Mix oregano, rosemary, black pepper and basil into the sauce.
Take the salmon filets and cut off the skin. Peel a potato and carrot (very thin slices with a vegetable slicer).
Place 2 aluminum foil sheets on a plate and add a teaspoon of olive oil on each piece of foil, so the salmon will not stick while cooking.
Place a layer of potato and carrot slices on the bottom. Then place the fillets on top of the potatoes and carrots. Add the mixed sauce and seal the foil (Cartoccio). If you like you can add a small piece of butter on top before sealing the foil.
Place in an ovenproof pan with an inch of water. If you like you can add a small piece of butter on top before sealing the foil.
Cook for 30 - 40 minutes in the oven at 210°C (400F).
When ready, open the wrap and serve. You can also open the foil (only the top) for the last 5 minutes to let it crisp on top, just pay attention to not dry out the salmon.
Take it out of the foil and serve while warm.
Recipe provided by Silvia Cellars.