Salmon or Rainbow Trout in Foil

© 1991 "From Ellie's Kitchen to Yours"
 
1 lb salmon or rainbow trout fillets
1½ T olive oil
1½ T fresh lemon juice
1½ tsp Dijon mustard
1½ T parsley, chopped

Whisk oil, lemon juice and mustard together. Cut fillets in half and place each half on a piece of foil approximately 12 inches square. Pour half of the lemon-oil mixture on top of each portion of fish. Sprinkle half the parsley on top of that. "Drugstore wrap"* fish in foil and place on a baking sheet. Bake at 450° for 15 to 18 minutes, or until salmon is cooked completely. Serve one packet per person. To prepare in advance, assemble packets several hours earlier in the day and refrigerate. Remove from refrigerator a half hour before placing them in the oven.

Hint: I have made this recipe in many cooking classes and demonstrations and people who have never tasted salmon before, or those who never liked it before, always raved about it. Cooked this way, the fish has a very delicate flavor. The added bonus is that it is a very healthy recipe!

*Bring two opposite ends of foil together and fold over tightly. Then seal the other two ends.