This was one of the first recipes I made from Around My French Table. At the time, I thought it was good, but nothing special. Well, apparently getting wild New Zealand salmon and giving it an extra sprinkle of my favorite French seasoning salt, Dish D’Lish, was all it needed.
This lovely dish was made by cooking the salmon in a foil packet. But first the fillet and some grape tomatoes were placed on a bed of basil, seasoned well with salt and pepper, sprinkled with scallions and thyme, then drizzled with olive oil. After 10 minutes in a hot oven, the salmon was cooked to perfection, and dinner was served. A simple, delightful entree.
*We will be in and out of town the next couple weeks with college visits and a little holiday where there will be no cell phone or Internet capabilities…gasp. I will continue to post, but won’t be able to answer any inquiries till our return.