January is a bossy month. She pushes us around and we allow her to.

“Get back in the kitchen and fix impossibly delicious, healthful recipes!”
“Lose those five pounds of holiday cookies (from hips)!
“Research and then enroll Parker in free, Montessori-like, downtown Pre-K program!”

(The latter doesn’t exist but I’m trying, oh I’m trying!)

The point is, we’re all trying to change– improve what might have gone haywire during the last months of 2011.

We resolve to do big and bold things that will change our faces, our fannies and our futures.

But none of us can do anything great until we’ve had a good meal. The trick is, tonight’s dinner needs to satisfy us as it transforms us into the people we want to be…

My Tinfoil, Ten-Minute Salmon (paired with Jamie’s Roasted Fennel) is a little gem. It’s my aluminum-wrapped treasure that has helped me over the past three years to:

  • Shed the baby weight
  • Keep my energy up
  • Write two cookbooks and a blog while chasing Parker from the Jefferson Market Library to the Washington Square playground

From the time you pull out the sheet of aluminum foil to the moment you plate your fish (wild salmon, please) this recipe requires about as much time as a pb&j. The high heat coupled with the bright flavors of fresh lemon and thyme make my baby restaurant-quality and resolution-worthy.

Why am I sharing this with you? (A girl’s got to keep something up her sleeve, right?) I don’t know… You better mark this down before I change my mind!

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Ten-Minute Tin Foil Salmon
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 (adults or hungry toddlers)
 
Ingredients
  • 2 4oz servings wild salmon
  • 2-4 lemon slices, very thin (depending on how puckery you like your fish)
  • Kosher salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 10-inch sheet aluminum foil like Reynolds Wrap
  • several sprigs fresh thyme
Instructions
  1. Preheat oven to 450 degrees.
  2. Place both salmon filets on a large sheet of aluminum foil. Generously season (topside only) w salt and pepper. Drizzle with olive oil and top each filet with 1-2 thin slices of lemon and 2-3 sprigs of fresh thyme.
  3. Gather the foil into a “pocket” or “purse” shape. Make sure not to create a tight package but, instead, a small change purse shape that will allow steam to form and help cook the fish.
  4. Lower the temperature to 425 degrees and place aluminum foil salmon in the oven. Cook for 8-10 minutes or until desired doneness (I kind of like mine restaurant-style, medium rare)
  5. Serve with our Roasted Fennel w Olives, Chile and Lemon Zest or with one of our Tot Pastas (recipe coming on Wednesday).