Pocket-Poached Salmon

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   Preheat oven to 450 F. On a jelly roll pan, place a piece of heavy-duty foil that will be four inches longer than the fish.

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   Rinse and pat dry the salmon and place it on the foil.

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   Turn up the foil ends, so the oil and liquid stay near the fish.

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   3.

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   Drizzle olive oil evenly across the surface of the fish.

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   Sprinkle both the lemon pepper and garlic on the salmon.

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   4.

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    Pour the wine (broth or water) onto the foil on either side of the fish, being careful not to wash the spices off.

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    5.

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    Place the sprigs of rosemary and then the lemon slices over the fish.

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    6.

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    Pull the long sides of the foil together and pinch them closed.

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    Close the ends of the foil as well so that the salmon is in a pocket.

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    Place in the oven and bake.

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    7.

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    At 10 minutes, remove fish from the oven, open up the pocket and test for done-ness by placing a fork into the thickest part of the fish and pulling gently to one side.

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    If the fish is very pink, close up the pocket and put the pan back in the oven for 2-3 more minutes.

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    Test again, and if fish is only slightly pink, close pocket and let it stand for 1-2 minutes out of the oven.

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    The residual heat will continue to cook the fish without drying it out, as could happen with the high heat of the oven at this delicate stage.

* Per serving · 4 servings · Values may vary.