Tuesday, May 18, 2010
Salmon baked in parchment with tomatoes, onions, and capers
Prepare a salsa with one large jar canned whole peeled plum tomatoes (one of our best batches!), one red onion, greens of one spring onion, a large spoonful of capers, and some olive oil and black pepper. Check that your salmon steaks are completely descaled, and place one steak in the center of a large piece of parchment. Top with plenty of salsa. Fold up the parchment and staple it closed. Then fold the parchment packet up again in a large piece of foil. Bake in a preheated oven 15-20 minutes. Open up the packets on the plate, and enjoy!