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Ross's Easy Salmon en feuille de métal

This makes cooking salmon, (or any fish, really) a snap, yet yields a moist, flavorful and festive meal sure to satisfy any guest--except, I admit, those impertinent vegans.

Preheat oven to 350 degrees.

Note: If you are cooking just the fish, and skipping the vegetables, turn down the heat; 300 degrees will give you a moister fish after about 35 minutes' baking time.

Ingredients for two:

1 pound salmon or other fish (thawed, if purchased frozen), cut into two portions.

3 tbsp crème fraîche.

Note that Philadelphia brand "reduced fat cream cheese" is actually crème fraîche (see small print on carton.) If you can't find that, try regular cream cheese. Alternatively, you can substitute sour cream, but it's a bit too sour for fish, I think. Or you can make your own--lots of recipes available on the internet. In a pinch just throw on a pat of butter or spoon of olive oil.

A couple carrots, diced.

One small onion, sliced.

Dill weed.


Rinse salmon and pat dry. Place each piece on separate sheet of aluminum foil.

Slather about 1 1/2 tbsp crème fraîche on each piece, frosting style.

Sprinkle dill weed liberally.

If you don't like dill, try thyme or Old Bay seasoning. Sprinkle thickly.

Arrange carrots and onions around salmon. Dust with salt and pepper.

Fold foil to make package. Place on baking sheet. Bake about 40 minutes.

I always sneak a check after about 35 minutes to see if the fish flakes and the vegetables are done. Avoid overcooking.

Serve one unopened package to each guest.