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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 350 degrees fahrenheit. | 2. Remove any visible bones and cut off the head and tail (if it hasn't already been done for you) If using a poacher place the tray in the poacher, add 1/4 cup water and place your salmon in the tray skin side down. | 3. If you do not have a fish poacher (how many of us do?) you can use any oven safe pan large enough to hold your fish. | 4. Just crumple and crinkle a medium sized sheet of tin foil and place your fish on the foil skin side down. | 5. Add enough water to just come to the edge of the foil without spilling onto the fish (approx 1/3 cup). | 6. On top of the fish sprinkle all ingredients. | 7. Cover with lid or tin foil. | 8. Cook for 12-20 min's. | 9. For RARE fish, cook just until white liquid emerges from fish (this is the cooked fish oil). | 10. It will be pinky white on the outside and peachy pink inside. | 11. For more well done fish, cook until fish is a pinky white color all the way through. | 12. Place on a platter to serve. | 13. Leave onions, capers and dill on the fish. | 14. Slice lemons on the side for those who like fresh lemon juice. | 15. This salmon is great served with rice and steamed veggies or a salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	1	kg	thawed	889.4927	0.0	197.8871	4.9971
caper	1 - 1 1/2	1/2	pickled	0.0	0.0	0.0	0.0
dill weed	1	tablespoon	chopped	0.2392	0.039	0.0192	0.0062
onion	1/4	cup	sliced	16.0	3.736	0.44	0.04
lemon juice	1	tablespoon	peeled sliced	3.355	1.0523	0.0534	0.0366
salt pepper				889.4927	0.0	197.8871	4.9971

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.