This Baked Salmon recipe foil is a traditional recipe from Chile. The salmon slices are baked with Chorizo, onion, lemon, cheddar cheese and seasonings.
The recipe I am about to share with you is not an ordinary baked salmon. You may have searched for “baked salmon recipe foil” and expected something quite normal and unimpressive, but although this is very easy to prepare, it is really quite an exceptional and delicious meal to present your guests with. The baked salmon recipe foil originates from the Chiloe Island which is off the coast of Chile. Fish is one of the main food items in Chiloean cuisine, so it follows that Chiloean chefs make the best baked salmon you will ever taste. The fish is baked in foil along with onions, spicy sausage and cheese to give it a unique and interesting flavor. Rough sea salt, black pepper and green herbs create a wonderful island style flavor pallet along with the tender fish and spicy sausage.
HOW TO MAKE BAKED SALMON RECIPE FOIL
The first step to follow before you even begin with the baked salmon recipe foil is to select a delicious, tender salmon fillet. Salmon varies in color, some varieties are naturally red, while others have a distinct pink color – the brighter the shade, the fresher the fish. It’s also important to avoid fish that has a brown tinge or appears uneven in color. The flesh should be firm, not soggy or soft and the skin should be shiny as opposed to dull in appearance. The best place to find a fresh cut of salmon is, of course, at your local fishmonger. Pre-packaged fillets can also be used, but the tenderness of a freshly caught and sold fish cannot be beaten.
There are also a few things you should bear in mind when selecting the chorizo. Smoked, dried chorizo has the benefit of being ready to use, while buying raw sausages and cooking them along with the salmon allows more of their flavor to be released into the fish. While the baked salmon recipe foil recommends chorizo, any spicy sausage will do the trick. You may even opt for diced bacon if you prefer a milder taste.
Be sure to cut all of the herbs and vegetables that you serve with the baked salmon recipe foil as finely as you can. The aim is to create a delicate texture that does not interrupt the tenderness of the salmon which makes it such an easy fish to eat. Consider using a pestle and mortar to crush the herbs with a little bit of lemon juice and olive oil. Use this as a dressing which you then drizzle over each of the salmon fillets.
You can adjust the herbs and spices used in the recipe according to your personal tastes. Chorizo gets much of its spicy flavor from the paprika that the meat is seasoned with before the curing process, so using paprika to add extra spice is a great idea! Red chilli flakes or a chopped red chilli will also add in a delicious kick to the baked salmon recipe foil. Dill, cilantro and parsley are delicious, fresh herbs that you can add in and mustard seeds add an interesting tang. Replace the lemon wedges with lime wedges for a sharper, more acidic effect.
The baked salmon recipe foil requires that you cook individual fillets of fish, but you may also decide to cook one large fillet and slice it into separate pieces once it has been baked. Some chefs prefer to leave the skin on, and I recommend that you do, as it is flavorful and soft in texture. It will form a kind of delicious crust while it is baking, which also looks great on a plate. Be sure to wrap the fillets tightly in the tin foil, as this is one of the key things in the baked salmon recipe foil that keeps the entire flavor from seeping out, away from the fish.
When choosing the cheese for the baked salmon recipe foil, bear in mind that the recipe calls for mild cheddar cheese, but you can exchange this for an easy melting cheese of your choice. Longhorn cheese, brick cheese and Tillamook cheese are all very good substitutes. Coconut gouda and cashew cheese are delicious vegan alternatives. Mozarella is also a great option for the baked salmon recipe foil because the recipe calls for a mild tasting cheese. It is also very low in fat.
Exchange the yellow or white onion for red onion, spring onion or shallots for a slightly different flavor. You may need to consider switching up some of the ingredients in the baked salmon recipe foil as once you’ve tasted it; you will want to make it again!
SERVING BAKED SALMON
Fish dishes often go well with green, leafy salad or buttery sautéed vegetables. Serve the baked salmon recipe foil with mashed potatoes or garlicky green beans. Try your hand at an Asian inspired salad with mango or pineapple and chilli. Creamy polenta, lemony quinoa or dried fruit infused cous cous are also lovely with a baked salmon recipe foil. Combine two healthy grains such as bulgur wheat and quinoa to create a lovely, fresh, Mediterranean inspired side. Salmon actually goes very well with red and white wine, but for this baked salmon recipe, I recommend Pinot Noir.
Light, fruity desserts accompany baked salmon recipe very nicely. Consider a trio of granadilla, mango and peach sorbet or a baked New York Style Cheesecake topped with a layer of crème fraiche. Pineapple Carpaccio is a delicious, innovative dessert option that will wow your guests. The crisp, summery flavors of the fruit will accompany the baked salmon recipe foil beautifully. Grilled fruit is also delicious, especially when it’s topped with a generous dollop of whipped cream. Think mango, apricot, peach, pineapple and pear when you are selecting your fruits and consider drizzling them with honey for added sweetness.
Impress your guests with this delicious dish from the Chiloe Island. Baked salmon recipe foil is one of the tastiest main courses, and it has the added benefit of not being too difficult to prepare.Print