Salmon Steaks Wrapped in Foil Recipe
- 4 salmon steaks or fillets of any flat fish such as sea bass
- 2 carrots, peeled and cut into tiny cubes
- 1 celery root, peeled and cut into tiny cubes
- 3 tablespoons extra-virgin olive oil
- 4 fresh onions, thinly sliced
- 2 cups tightly packed spinach leaves, washed, drained and chopped
- 1/4 cup white wine
- 1 1/4 cup vegetable broth
- 3/4 cup green lentils
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Sea salt and freshly ground pepper
- Preserved Lemon slices
- #This is my personal interpretation of combining two ingredients I love to eat – fish and lentils. This dish is very easy to prepare for company or a crowd because foil packages can be prepared ahead and refrigerated until cooking time. Serve each foil packet on individual plates and let everyone cut into their own. A big basket of slices of fresh crusty bread on the table would be great. Pass Avocado Mayonnaise on the side to spread on bread. A dollop of this tasty mayonnaise tastes outstanding on fish steaks as well.# Preheat oven to 350 °F / 180 °C
- Sweat the onions, carrot and celery cubes in oil in saucepan over medium low heat. Stir occasionally. Add the wine and cook stirring until it evaporates.
- Then add the broth and bring to a simmer. Rinse and drain lentils. Add these to the vegetables. Season with salt and pepper. Cook covered until all the liquid is absorbed and the lentils are soft.
- Next add the spinach and cook stirring until wilted. Then add the lemon zest and juice. Turn heat off and start assembling the foil packages.
- Cut 4 rectangular pieces of foil big enough to hold vegetables and fish steak. Spoon 1/4 of vegetables onto a foil sheet.
- Place a fish steak on the vegetables and top with preserved lemon slices. Season lightly. Bring the long ends of foil together and fold.
- Squeeze short ends tightly like a candy wrap. Place foil packages on a baking tray and bake in the oven about 30 minutes or until fish steaks are done.