|
|
|
 |
|
|
Alaska Style Salmon With a HillBilly Touch
Baked Fish |
 |
|
Salmon (any kind of skinned and boned salmon), about 6-8 ounces per person. Cut Salmon in approximately 3 1/2 - 4 inch square pieces. (Costco Atlantic Salmon, filleted, boned and skinned is the best. Seems to have more oil or moisture in it. Buy the front half of the fish. That makes about 1 - 1 1/2 inch thick pieces. Thicker the better. Reverse and stack rib cuts to get them thick enough to match the other cuts.)
Aluminum foil pieces about 12 plus inches square. One for each serving.
Butter
Cajun Spice (optional, but best)
Orange Slices (Sliced about 1/8 inch thick.)
Onion slices (Sliced about 1/8 inch thick.)
Lemon (Sliced about half the thickness as the oranges.)
Butter
|
Lay a piece of the aluminum foil on counter and smear it with a circle of butter about 4 inches in diameter. Sprinkle lightly with Cajun spice. The intent is not to make it hot, just for taste.
Lay a piece of salmon on top of the butter and spice. Sprinkle salmon lightly again with the Cajun spice. Place slices of orange to cover. Place onion slices to cover. Sprinkle onion slices lightly again with Cajun spice. Place lemon slices to cover.
Fold aluminum foil to seal using the sandwich wrap method. The idea is to seal it so steam cannot escape. Put in a 500 degree F. preheated oven for 20 - 22 minutes (just done) 22 and up, depending on the doneness you prefer. I like it best when it has just lost it's opaqueness, almost rare. You need to experiment for your taste. Remember you will never have a new experience if you don't experiment.
An alternate cooking process is to put them in a preheated closed Bar-B-Que. You will have to experiment with time because of different temperature ranges for Bar-B-Ques.
This will work with any fish, but you will have to vary the time. White fish cooks a lot faster. I've used it on Halibut and Walleye, also. The main thing is to layer the fish to get it thick if they are small.
|
 |
Preparation Time: 30-40 mins |
Serves: One person per piece of fish. |
| Recipe Origin: United States |
|
Submitted by: |
|
Joseph E. Melton
Washington
United States |
|
|
|
|
| This recipe has been viewed 5360 times. |
|
|
|
