Emeril's Salmon
"I got this from Emeril Lagasse's show. I do not know if this is his exact recipe, since I made it as I remembered from watching it, but it comes out fantastic every time."
photo by I'mPat
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄4 cup basil leaves
- 1⁄2 cup butter
- 2 garlic cloves, minced
- hot sauce (to taste)
- 1 tomatoes, sliced
- 1 lemon, sliced
- bay leaf
- salt
- pepper
- 4 salmon fillets
directions
- Rub fish with butter, basil and garlic.
- Add hot sauce (3-4 drops per slice, depending on your taste).
- Top each fish with 2 slices of tomato, 2 slices of lemon, a bay leaf, and salt and pepper to taste.
- Wrap in silver foil to create a steam pouch. I put in 2 fillets per pouch.
- Bake on 350 degrees for 30-35 minutes.
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Reviews
-
This was delicious, just sorry I couldn't get to the fresh basil and had to use dried (it was teaming down rain and no chance of getting out to the herb garden in that). I cooked 3 portions in individual pouches at 175C (non fan forced oven) and they were cooked to perfection in 30 minutes and I was really surprised how much the lemon flavour came through from a single slice of lemon and I drizzled some of the juices from the pack over the fish to essentuate the flavours. Thank you mosma, made for I Recommend Tag Game and recommendee by LifeIsGood. -
I fixed this for dinner and enjoyed it! I love the idea of no cleanup with the foil. Thanks mosma! -
Very tasty salmon recipe. I liked the idea of baking them in foil (less mess!). I'm not sure if I was supposed to do it this way but I: softened the butter and chopped the basil then mixed the butter, basil and garlic together before slathering it on the fish. It seemed to work. I really liked the flavor of the hot sauce and lemon. Thanks! -
This was a VERY NICE AROMATIC COLORFUL salmon recipe! I only used 2 tablespoons of butter melted. I used tabasco for the hot sauce and it was a nice touch. When eating it I used the back of my fork to juice the lemon slices over the top. I really liked the fresh flavors of this.
RECIPE SUBMITTED BY
I live in New York and have a wonderful husband and adorable 5 year old rambunctious boy. I work from home, which gives me plenty of time to practice new recipes (and of course, plenty of time to eat them, too!)
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