Tuesday, July 28, 2009

Recipe: Balsamic Dijon Salmon

Keeping with the summer theme and the upcoming long weekend, below is one of my favorite Salmon recipes and one that is great (with a little planning) for a gourmet meal at the campsite.

Recipe: Balsamic Dijon Salmon

1 Pd Salmon (preferably fresh wild sockeye)
1 tbsp Butter
1 tbsp Honey
2 tbsp Balsamic Vinegar
1-2 cloves of Garlic
1 tbsp Dijon Mustard
Pinch of Sea Salt and Pepper
1 Lemon (or as much as needed to cover fish) cut in slices (not wedges)

Cut Salmon into two equal pieces. Mix together butter, balsamic, garlic, Dijon, salt and pepper and pour over salmon, be generous. Place lemon slices on top of Salmon. Place salmon in a tin foil bag (instructions on making a foil bag sealed off so no air can escape. Cook in oven or on BBQ at 500F for about 12-18 minutes depending on thickness of fillet, e.g. tails a little less.

The foil bag should expand from the increased pressure inside, hence to serve simply take a knife and cut a slit down the center of the bag. Take the juices in the foil bag and serve over top of the fish.

Campfire Related Posts:
- Campfire Cooking: Building the Perfect Fire
- Campfire Cooking: The Making of a Foil Bag

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