Executive Chef Megan Babineau Potts from Rise Number 3 stops by Good Day to make a no-fuss fish dinner in foil. She's promoting the Granbury Wine Walk happening this weekend in downtown Granbury.
Salmon with Zucchini Scales Baked in Foil
5 oz Filet of Salmon
1 Tbsp Olive Oil
To taste Salt
To taste Black pepper
½ oz Shallot, Thinly Sliced
1 oz Fennel, Thinly Sliced
¼ tsp Thyme, Fresh, Finely Chopped
2 Lemon Slices, ⅛ inch thick
1 small Zucchini, Sliced ⅛ thick
1 Tbsp Sour Cream
Preheat oven to 400 F.
Rub salmon on all sides with 1 Tbsp of olive oil, and season with salt and black pepper.
Working, one row at a time, arrange zucchini slices on top of salmon, overlapping slightly to
create the appearance of scales.
Place a 12 in x 12 in piece of aluminum foil onto work surface. In the middle of foil, place
shallot, fennel and thyme. Top with sour cream, then lay lemon slices side by side.
Place seasoned salmon on top of vegetable bed.
Close foil. Pull up the left and right side until they meet and fold over in ½ inch sections until 1
inch above salmon filet. Next, working with one end at a time, fold over each open end in ½ inch
sections until 1 inch from end of salmon filet. Make sure to roll upwards so that juices cannot
escape during cooking.
Place closed aluminum envelope on a baking sheet and place in preheated for 15 minutes.
Enjoy directly out of foil with a tomato and herb salad or spoon contents oven al dente angel