I made salmon for some friends tonight, and thought it’d be nice to share the recipe with all of you. I’ve been making this dish for over ten years now, and it’s always a handy recipe for entertaining, or if you’re just in the mood for some seafood. The salmon will ALWAYS come out tender and perfectly cooked, without any dryness. I used salmon steaks tonight, instead of fillets, because the market didn’t have them. It works fine, but fillets are preferable.

As always, the measurements are in the American standard system, but I have put together a conversion chart that can help approximations for metric system users.

Ingredients:

4 salmon fillets (or steaks, though fillets produce better results)
1/2 cup minced onion
4 tsp. olive oil
6 tbs. white wine
2 tbs. minced fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
2 tbs. minced fresh dill (or about 3/4 tbs. dried)
1 large lemon, quartered

Directions:


1. Preheat oven to 375 degrees F.
2. In a small saucepan, gently saute onions in 2 tsp. of olive oil. When the onion softens, add the wine, parsley, salt and pepper. Simmer for 4 minutes. Add the dill, and simmer for 1 minute more. Remove from heat.

   
3. Cut 4 sheets of aluminum foil for the salmon. Sprinkle and spread (brush) over each foil the remaining olive oil. Lay one fillet on each foil sheet.

   
4. Spoon the onion-herb mixture on top of each fillet. Fold the foil over the fish and crimp the ends together, making a closed packet. With a fork, prick the top of each packet several times.



   
5. Place the packets on a baking sheet, and bake in the oven for 25 to 30 minutes.
6. Remove the fish onto a plate, preserving the onion mixture on top. Serve immediately with lemon wedges.