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Foil-Wrapped Salmon with Avocado and Cilantro Salad

Foil-Wrapped Salmon with Avocado and Cilantro Salad

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    35 minutes

This unusual cooking method for salmon ensures moist, evenly cooked fillets cooked to medium doneness, but doesn’t make a mess on the stovetop, nor does it require firing up the oven. A quick marination in soy sauce helps season the fish throughout. Fillets that are 1 to 1¼ inches thick work best; if yours are thinner or thicker, or if you prefer your salmon rarer or more fully cooked than medium, adjust the cooking time down or up, respectively. While the salmon marinates, prepare a fresh, colorful avocado salad for serving alongside.

Ingredients
  • 4

    6-ounce center-cut salmon fillets (1 to 1¼ inches thick)

  • ¼

    cup soy sauce

  • 3

    tablespoons extra-virgin olive oil, plus more for drizzling

  • 2

    teaspoons dijon mustard

  • 1

    ripe avocado, halved, pitted, peeled and thinly sliced

  • 2

    cups lightly packed fresh cilantro

  • ¼

    cup pickled sweet peppers, patted dry and thinly sliced, plus 1 tablespoon pickling liquid

  • Kosher salt and ground black pepper

In a pie plate, marinate the fillets, skin up, in the soy sauce for 15 minutes. In a medium bowl, toss the oil, mustard, avocado, cilantro, peppers and liquid; season with salt and pepper. Heat a 12-inch skillet over high for 5 minutes. Place the salmon skin down on a lightly oiled 18-inch sheet of heavy-duty foil. Drizzle with oil and sprinkle with pepper. Cover with another sheet of foil and crimp the edges. Set the packet in the skillet, reduce to medium-high and cook for 5 minutes, rotating the pan. Remove the packet and cool for 5 minutes. Serve with the salad.