Salmon and tomatoes in foil from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 439) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rachel's green beans with dill; Steamed fennel with red pepper oil; Fried corn; Smoked mashed potatoes; Yogurt rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on September 22, 2016

    Not sure what I'm missing, but this was just ok for me. I didn't think it was particularly flavorful-garlic or shallots would have helped. I agree that the cooking time was off on this and that it needed more time.

  • lorloff on November 02, 2014

    This was a real success. I used fresh king salmon and tomatoes from the farmers market. I agree the chiffonade makes a difference. Also since my pieces were a bit thick it took almost 12 minutes to cook. I neede to check to get the cooking time right. I used garlic thyme oil in the packet which added another depth of flavor. This is a definate keeper

  • fprincess on April 13, 2011

    Flavorful and very easy. However it took 15 min for the dish to cook at 500F (not 10 min)

  • L.Nightshade on March 11, 2011

    Wow, what a fast and tasty dinner this is! It was perfect for feeding my last minute dinner guest! Just wrap salmon, a little olive oil, cherry tomatoes, and basil in foil and pop in the oven for 10 minutes. I served it with roasted asparagus, which, handily, also take 10 minutes in a 500 degree oven. Next time I would chiffonade the basil, the wording in the recipe sounds like one should lay the leaves on whole. They look nice, like a wrapping, but, after cooking, are difficult to cut with a knife. With a chiffonade you could get more bits of basil with each bite of salmon. You can't really see the tomatoes in the photo, but they are there, under the basil. Otherwise, just perfect. We've had lots of fish cooked in parchment or foil, this one is particularly flavorful and pretty.

  • Laura on February 19, 2011

    Could this be any easier? This is a great recipe for nights when you don't have time for a lot of prep. And it's quite tasty, too.

  • PrincessK on February 14, 2011

    pg 422 recommend cutting basil into a chiffonade.

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