Much as I try, I still seem to overcook salmon when I pan fry it. That’s why I love cooking it “en papillote,” or “in paper” as in this recipe for Curried Salmon “en Collard-Leaf Papillote.”
But now I’ve found another practically foolproof way to cook salmon so it stays moist and tender instead of dry and tough: smother and bake in a thick marinara.
Does that sound weird? At first I wondered how salmon and tomato would pair. Turns out that it was a delightful combo. And if you eat grains, a small serving on the side adds nicely to the combo. I used leftover millet once and rice the second time.
So this “recipe” is simply this:
1. Preheat oven to 400(F).
2. Lightly oil a small baking dish, just a little bigger than your salmon piece. Using a smaller dish will keep the sauce deep enough so the filet is mostly submersed while baking.
3. Pour 1/2 to 1 cup thick marinara sauce in baking dish and lay a salmon filet (fresh or frozen and thawed) in it, flesh side down.
4. Cover dish with foil and bake about 20. minutes. Test with a fork to see if fish flakes easily which will indicate that it is done. If not, cover and bake for 3-5 more minutes, depending on thickness, and test again.
You can see how the fish begins to separate when probed with a fork if it is done. If not, flip back flesh side down and cook just a few minutes more.
Serve with sauteed zucchini and brown rice–how easy healthy eating can be!