Salmon in foil

The recipe for salmon in foil strikes with incredible simplicity, but as a result, a very exquisite dish appears, and not only very tasty, but also healthy. The latter is primarily due to the method of heat treatment. We do not fry or boil the fish, but bake it in foil, that is, we cook it in our own juice, keeping all the nutritional properties to the maximum. In addition, we added fennel to the company to the indisputably healthy salmon, which not only provides the dish with a delicate aroma and refined notes of taste, but also contributes to better assimilation of fatty fish. And the use of these heads of cabbage has a beneficial effect on the state of blood vessels and the work of the heart. Thus, by cooking salmon in foil, you will not only give your loved ones a pleasant gastronomic experience, but also take care of their health. Just perfect!

Ingredients

• 4 salmon steaks or fillet pieces 180-200 g each
• 1 small head of fennel
• salt, freshly ground black pepper
• 4 cloves of garlic
• olive oil

Directions

1. Season the salmon and pepper on both sides. Peel the garlic and cut into slices approximately 5 mm thick. Pour 5 tbsp into the smallest saucepan. l. oil, put the garlic and put on low heat. Cook until the garlic chunks are golden brown. Remove from heat.
2. Preheat oven to 180 ° C. For fennel, cut off the damaged areas of the outer leaves and remove the stems and greens. Cut the head of cabbage in half lengthwise and cut it diagonally into 8 sectors, being careful that all the leaves remain attached to the base and do not fall apart.
3. Pour a couple of tablespoons of the resulting aromatic oil into the pan (preferably without garlic). Arrange the fennel and fry until golden brown on both sides.
4. Make 4 foil squares. Place 2 slices of fennel in the center of each. Place 1 fish steak on them, and garlic pieces on the fish. Drizzle with oil.
5. Lift the edges of the foil and secure so that there is space above the fish for steam to escape. Place the fish envelopes on a baking sheet in the bottom third of the oven. Bake for 12-15 minutes, depending on the thickness of the steak. Serve hot