This week, my daughter Alix, who loves cooking, created a wonderful dish, modifying a recipe we found in the September issue of Whole Living. The original recipe calls for halibut instead of salmon. It also requires cooking the dish in individual parchment pockets. Since we had no parchment in our house, she used aluminum foil. Using foil required that we cook the food at a higher temperature. Parchment is a much better choice, so I plan to get some to have on hand for her future cooking adventures.
The following is Alix’s variation on Martha Stewart’s theme. It turned out to be a wonderful meal that we all really enjoyed. I hope your family enjoys it too! Bon appetito!
SALMON, SQUASH, TOMATOES & OLIVES
Serves 4
Ingredients:
4 skinless salmon fillets
3 yellow squash
3 zucchini
2 medium tomatoes
1/2 – 3/4 cup sliced and pitted black olives
thyme
sea salt and pepper
extra-virgin olive oil
Preparation:
1. Preheat the oven to 425 degrees. Lightly season 4 skinless salmon fillets on both sides with sea salt and freshly ground black pepper. Take a 9×13 inch baking dish and line with foil, using enough foil to be able to fold some back towards center.
2. Cut 3 yellow squash and 3 zucchini into julienned strips. Season with salt and pepper. Spread the zucchini and squash over the bottom of the foil-lined baking dish. Lay the pieces of salmon on top of the vegetable mixture. Slice two medium-sized tomatoes and distribute over the top. Next take 1/2 to 3/4 cup pitted and sliced oil-cured black olives and spread over the tomatoes. Top with 2 whole sprigs of fresh thyme or sprinkle with dried thyme. Drizzle with extra-virgin olive oil (about 2 Tbsp. per salmon fillet).
3. Fold the foil toward the center. Take another piece of foil and lay over the top so that the contents will steam.
Place in the oven and cook for 20-30 minutes. Check at 20 minutes, being careful to avoid getting scalded by the steam as you lift the foil. Cook until the fish and vegetables are at the desired “doneness.”
