I was browsing. Just trying to mind my own business. But, then I heard a deep voice – a la Michael Clarke Duncan – ask, “What’s for dinner?”

Standing next to me was the butcher – as imposing as his voice, arms crossed as if proudly surveying the meat, poultry, and seafood refrigeration units that I imagine his team had just finished stocking.

I didn’t have an answer, and he was the kind of man you want to be able to give an answer to. So I answered his question with one of my own, “What do you recommend?”

He response was quick: Wild Alaskan Salmon. A fresh shipment of beautiful fish was on ice with a one-day only sale sign hanging about it…$7.00 off per pound.

How could I pass that up?

Salmon two ways in two days

We’ve eaten it two ways in two days. The cooking process was the same, but the ingredients vastly different.

Process: Foil packet oven-poaching (i.e., placing the salmon in a foil packet and covering it with liquid and herbs, sealing it, and baking it so the liquids essentially poach the fish).

Two Ways to Poach Fish in a Foil Packet:

• Lemon oregano salmon with a chunky tapenade
• Thai salmon with fresh mango

With grilling season here, you could absolutely bypass the oven and cook your fish packets on the grill or even in the fire for some upscale camping (all the better if you catch the fish yourself!).

Here is the basic process in photos. The recipes follow.

THE MARINADE

For each ½ pound of fish, combine the following:

• Juice of one lemon
• 1 tsp mustard powder
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1 green onion, chopped
• 1 handful fresh oregano leaves, chopped or torn
• Salt and pepper to taste

Pour lemon juice in a bowl. Whisk in mustard powder until well-blended. Slowly add olive oil, continuing to whisk. It should begin to pull together and thicken. Stir in garlic, oregano and S&P.

THE FISH

Preheat oven (or grill) to 350° F.

Place fish, skin-side down, on a sheet of aluminum foil (large enough to fold the sides into a packet).

Pour the marinade over the top of the fish and make sure the oregano is spread evenly.

Wrap the sides of the foil together to create a packet – fish should remain flat on the bottom and not overlap.

Cook in the oven for 15 minutes for a thin piece of fish. You will need to cook it for 5 to 10 minutes longer for a thick piece. The fish is done when the center is opaque and flakes easily.

THE TAPENADE (for ½ pound fish)

While the fish is cooking, mix together:

• 1 cup chopped cherry or pear tomatoes
• 4 Tbsp kalamata olives, chopped
• 1-2 Tbsp rinsed capers
• 1 clove garlic, minced

THE PLATE

Carefully, place a serving of fish on a plate. Spoon some of the tapenade next to it. And pour a bit of poaching liquid on top for extra flavor.

 

Thai Salmon with Mango

Same process. Different Ingredients. And this one, it’s a hit. I give kudos to the book Grill It (my copy is making the rounds somewhere, and I can no longer find it online) for the original recipe. We have been cooking up variations of the recipe for over ten years and it is one of the most-requested.

THE MARINADE

For each ½ pound of fish, combine the following:

• Juice of one lime
• 1 tbsp fish sauce
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 2 Tbsp fresh mint leaves
• 2 Tbsp fresh cilantro leaves
• 2 Tbsp fresh thai basil leaves
• Salt and pepper to taste
• Optional: 1 Tbsp liquid coconut aminos or GF soy sauce
• Optional: 1 tsp crushed, dried chili flakes or chopped, fresh chili pepper of choice

Stir together all ingredients until well-blended.

THE FISH

• Preheat oven (or grill) to 350° F.
• Place fish, skin-side down, on a sheet of aluminum foil (large enough to fold the sides into a packet).
• Pour the marinade over the top of the fish and make sure the herbs are spread evenly.
• Wrap the sides of the foil together to create a packet – fish should remain flat on the bottom and not overlap.
• Cook in the oven for 15 minutes for a thin piece of fish. You will need to cook it for 5 to 10 minutes longer for a thick piece. The fish is done when the center is opaque and flakes easily.

THE MANGO

While the fish is cooking, cut ripe mangoes. Plan on ½ mango per person. See how to cut a mango properly here.

THE PLATE

Carefully, place a serving of fish on a plate. Place chopped mango next to it. Pour a bit of poaching liquid on top of the fish for extra flavor.

Other Notes

You can use this poaching method with other fish and other liquid/herb ingredients. White fish and thinner pieces cook fairly quickly relative to fattier, thicker cuts of fish.