This week’s dish was very familiar to me, as I’ve made baked salmon countless times before. The method of preparation, however, was new. I’ve never prepared any type of food in a foil pouch, though I have seen it done on television, specifically during Reynolds Wrap commercials. Coincidentally, that’s the brand of foil I used for this week’s ffwD assignment.
I liked using this foil pouch method to bake the salmon. It was so simple to throw all the ingredients in the pouch, seal it up to bake, and then 12 minutes later open it to find a delicious, perfectly cooked and healthy meal with minimal effort and clean-up! And, I have no doubt that this foil pouch method would work on the grill as well, so I’ll be trying that soon. I followed Dorie’s suggestion and pre-cooked the grape tomatoes. I will say that the resulting baked tomatoes tasted more vibrant and juicier than I expected, so I’ll be using that method again as well. My sister (Codename: Gamer Psychologist) and I spread the tomatoes on slices of toasted French bread. It was delicious!
To see other bloggers’ salmon & tomatoes en papillote, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.