Honey Ginger Salmon

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   ["Place Fillets in a large sheet of tin foil.", "Season fillets with salt and pepper to taste.", "Drizzle with honey.", "Sprinkle and/or press garlic and ginger on the fish.", "Douse in olive oil.", "Seal the edges of the tin foil around the fish, forming a ""pocket"" that does not allow for the escape of steam.", "Cook at 180/375 for 10 minutes and then remove from oven and CAREFULLY open the pouches.", "Return to the oven to cook as per your tastes for the remainder of the time.", "I prefer this fish to be ""over cooked"" and for the honey to take on a carmelized consistancy and the fish to be slightly ""tough"" and chewy. Though this is also excellent with a soft buttery consistancy fish. You'll know it is done when the fish looses it's transparent color and flakes apart in the center/thickest part with a fork.", "Batay Avon! Bon Appitete! Happy Eating!"]

* Per serving · 4 servings · Values may vary.

No additional tips available.