This forum is pretty inactive, which is a damned shame. Here's a recipe I recently adapted from something I found online:
1-1.5 lbs salmon, skin on
1 small red onion, chopped (about 1/2 cup)
1 jalapeno pepper, seeded, ribs removed and minced
1 large mango, peeled and cut into 1/4" cubes
1 lime, juiced
Preheat oven to 350F
In a bowl, mix the onion, pepper, mango and lime juice, and set aside.
Rinse the salmon and pat dry. Season with salt and pepper. Place skin side down on parchment paper (it MUST be parchment paper, trust me). Cover with salsa, then fold and seal the parchment paper with staples (try to get it as sealed as possible). Place on a baking sheet and put in the oven for 30 minutes. When done, like any fish, it should be thoroughly cooked and flake apart. The meat should also slide pretty easily off the skin (I usually take a spatula and cut straight down through the meat to the skin, then scoop it right off the skin). Discard the skin (of course). Serve with rice and a vegetable of your choice (fresh green beans or asparagus are nice). Since it's in parchment paper, you shouldn't have any leaks if you wrap it well enough, and the fish shouldn't dry out even if you overcook it a bit.
I think next time I make this, I'm going to cube up a ripe banana and add it to the salsa mixture as well.
Enjoy!
1-1.5 lbs salmon, skin on
1 small red onion, chopped (about 1/2 cup)
1 jalapeno pepper, seeded, ribs removed and minced
1 large mango, peeled and cut into 1/4" cubes
1 lime, juiced
Preheat oven to 350F
In a bowl, mix the onion, pepper, mango and lime juice, and set aside.
Rinse the salmon and pat dry. Season with salt and pepper. Place skin side down on parchment paper (it MUST be parchment paper, trust me). Cover with salsa, then fold and seal the parchment paper with staples (try to get it as sealed as possible). Place on a baking sheet and put in the oven for 30 minutes. When done, like any fish, it should be thoroughly cooked and flake apart. The meat should also slide pretty easily off the skin (I usually take a spatula and cut straight down through the meat to the skin, then scoop it right off the skin). Discard the skin (of course). Serve with rice and a vegetable of your choice (fresh green beans or asparagus are nice). Since it's in parchment paper, you shouldn't have any leaks if you wrap it well enough, and the fish shouldn't dry out even if you overcook it a bit.
I think next time I make this, I'm going to cube up a ripe banana and add it to the salsa mixture as well.
Enjoy!
