Weekly ReaderRECIPEBAKED SALMON IN FOILPREP TIME0 Hour 30 Mins6 ServingsINGREDIENTS. 2 pound side of salmon. 5 sprigs fresh rosemary. 2 small lemons. 2 tablespoons extra virgin olive oil. 1 teaspoon kosher salt. 1/4 teaspoon ground black pepper.4 cloves garlicAdditional chopped fresh herbs (optional)INSTRUCTIONSRemove the salmon from the refrigerator and let stand at room tempera-ture for 10 minutes whle you prepare the other ingrecients. Heat oven to375 degrees F. Line a large baking dish or rimmed baking sheet with alarge pleos of alumnum folLightly coat the fol with baking spay, then arrange 2 sprigs of the rose-mary down the middle. Cut one of the lemons into thin slices and ar-range half the slices down the miidle with the rosemary. Place thesalmon on top.. Drizzle the salmon with the olive oil and sprinkle with the salt and pep-per. Rub to coat, then scatter the garlic cloves over the top. Lay theremaining rosemary and lemon slices on top of the salmon, Juice thesecond lemon, then pour the juice over the top.. Fold the sides of the aluminum foil up and over the top of the salmonuntl it is completely enclosed, If your piece of foil is not large enough,place a second piece on top and fold the edges under so that it forms asealed packet. Leave a little room inside the foil for air to circulate..Bake the salmon for 15-20 minutes, until the salmon is almoet completelycooked through at the thickest part. The cooking time will vary based onthe thickess of your salmon. If your side is thinner (around 1-inch thick)check several minutes early to ensure your salmon does not overcookf your piece is very thick (1 1/2 inches or more), it may need longer.Remove the salmon from the oven and carefully open the foil so that thetop of the fish is completely uncovered(be careful of hot steam) Changethe oven setting to broil, then return the fish to the oven and broil for 3minutes, until the top of the salmon and the gartic are sighty goldenand the fish is cooked through, Watch the salmon closely as it broils tomake sure it doesn't overcook and the garlic does not burn. Remove thesalmon from the oven, Ifit stll appears a bit underdone, you can wrap thefoll back over the top and let it rest for a few minutes. Do not let it sit tooan progress from 'not done to 'over done" veryquickly. As soon as it flakoes easly with a fork, it's ready.. To serve, cut the salmon into portions. Sprinkle with adcditional freshherbs or top with an extra squeeze of lemon as desired.ubmitted by Samantha BWeekly Reader Recipe sponsored"The Hardware Storeor Cooks"517 CherokeeLeavenworth, KS 1 682-1384GRONIS Weekly Reader RECIPE BAKED SALMON IN FOIL PREP TIME 0 Hour 30 Mins 6 Servings INGREDIENTS . 2 pound side of salmon . 5 sprigs fresh rosemary . 2 small lemons . 2 tablespoons extra virgin olive oil . 1 teaspoon kosher salt . 1/4 teaspoon ground black pepper .4 cloves garlic Additional chopped fresh herbs (optional) INSTRUCTIONS Remove the salmon from the refrigerator and let stand at room tempera- ture for 10 minutes whle you prepare the other ingrecients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large pleos of alumnum fol Lightly coat the fol with baking spay, then arrange 2 sprigs of the rose- mary down the middle. Cut one of the lemons into thin slices and ar- range half the slices down the miidle with the rosemary. Place the salmon on top . . Drizzle the salmon with the olive oil and sprinkle with the salt and pep- per. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon, Juice the second lemon, then pour the juice over the top. . Fold the sides of the aluminum foil up and over the top of the salmon untl it is completely enclosed, If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate. .Bake the salmon for 15-20 minutes, until the salmon is almoet completely cooked through at the thickest part. The cooking time will vary based on the thickess of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook f your piece is very thick (1 1/2 inches or more), it may need longer .Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered(be careful of hot steam) Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the gartic are sighty golden and the fish is cooked through, Watch the salmon closely as it broils to make sure it doesn't overcook and the garlic does not burn. Remove the salmon from the oven, Ifit stll appears a bit underdone, you can wrap the foll back over the top and let it rest for a few minutes. Do not let it sit too an progress from 'not done to 'over done" very quickly. As soon as it flakoes easly with a fork, it's ready. . To serve, cut the salmon into portions. Sprinkle with adcditional fresh herbs or top with an extra squeeze of lemon as desired. ubmitted by Samantha B Weekly Reader Recipe sponsored "The Hardware Store or Cooks" 517 Cherokee Leavenworth, KS 1 682-1384 GRONIS

Date: May 9, 2019

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Weekly Reader RECIPE BAKED SALMON IN FOIL PREP TIME 0 Hour 30 Mins 6 Servings INGREDIENTS . 2 pound side of salmon . 5 sprigs fresh rosemary . 2 small lemons . 2 tablespoons extra virgin olive oil . 1 teaspoon kosher salt . 1/4 teaspoon ground black pepper .4 cloves garlic Additional chopped fresh herbs (optional) INSTRUCTIONS Remove the salmon from the refrigerator and let stand at room tempera- ture for 10 minutes whle you prepare the other ingrecients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large pleos of alumnum fol Lightly coat the fol with baking spay, then arrange 2 sprigs of the rose- mary down the middle. Cut one of the lemons into thin slices and ar- range half the slices down the miidle with the rosemary. Place the salmon on top . . Drizzle the salmon with the olive oil and sprinkle with the salt and pep- per. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon, Juice the second lemon, then pour the juice over the top. . Fold the sides of the aluminum foil up and over the top of the salmon untl it is completely enclosed, If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate. .Bake the salmon for 15-20 minutes, until the salmon is almoet completely cooked through at the thickest part. The cooking time will vary based on the thickess of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook f your piece is very thick (1 1/2 inches or more), it may need longer .Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered(be careful of hot steam) Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the gartic are sighty golden and the fish is cooked through, Watch the salmon closely as it broils to make sure it doesn't overcook and the garlic does not burn. Remove the salmon from the oven, Ifit stll appears a bit underdone, you can wrap the foll back over the top and let it rest for a few minutes. Do not let it sit too an progress from 'not done to 'over done" very quickly. As soon as it flakoes easly with a fork, it's ready. . To serve, cut the salmon into portions. Sprinkle with adcditional fresh herbs or top with an extra squeeze of lemon as desired. ubmitted by Samantha B Weekly Reader Recipe sponsored "The Hardware Store or Cooks" 517 Cherokee Leavenworth, KS 1 682-1384 GRONIS Weekly Reader RECIPE BAKED SALMON IN FOIL PREP TIME 0 Hour 30 Mins 6 Servings INGREDIENTS . 2 pound side of salmon . 5 sprigs fresh rosemary . 2 small lemons . 2 tablespoons extra virgin olive oil . 1 teaspoon kosher salt . 1/4 teaspoon ground black pepper .4 cloves garlic Additional chopped fresh herbs (optional) INSTRUCTIONS Remove the salmon from the refrigerator and let stand at room tempera- ture for 10 minutes whle you prepare the other ingrecients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large pleos of alumnum fol Lightly coat the fol with baking spay, then arrange 2 sprigs of the rose- mary down the middle. Cut one of the lemons into thin slices and ar- range half the slices down the miidle with the rosemary. Place the salmon on top . . Drizzle the salmon with the olive oil and sprinkle with the salt and pep- per. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon, Juice the second lemon, then pour the juice over the top. . Fold the sides of the aluminum foil up and over the top of the salmon untl it is completely enclosed, If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate. .Bake the salmon for 15-20 minutes, until the salmon is almoet completely cooked through at the thickest part. The cooking time will vary based on the thickess of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook f your piece is very thick (1 1/2 inches or more), it may need longer .Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered(be careful of hot steam) Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the gartic are sighty golden and the fish is cooked through, Watch the salmon closely as it broils to make sure it doesn't overcook and the garlic does not burn. Remove the salmon from the oven, Ifit stll appears a bit underdone, you can wrap the foll back over the top and let it rest for a few minutes. Do not let it sit too an progress from 'not done to 'over done" very quickly. As soon as it flakoes easly with a fork, it's ready. . To serve, cut the salmon into portions. Sprinkle with adcditional fresh herbs or top with an extra squeeze of lemon as desired. ubmitted by Samantha B Weekly Reader Recipe sponsored "The Hardware Store or Cooks" 517 Cherokee Leavenworth, KS 1 682-1384 GRONIS

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