Baked Salmon Packets, Two Ways!

Courtesy of Plated Perfection & Epicurious

In an attempt to be healthy, I always try to bring my lunch to work (and in an attempt to save money). The Alaskan salmon looked delicious this week, so I bought a slab of it and thought I'd get creative. Cooking your salmon in foil packets is a great way to keep them moist. It's also great for chicken, etc. I decided to make my salmon two ways. Feel free to get creative on your own! Simply put all of the ingredients in the foil packet with the salmon and seal. Bake in a glass dish.

Asian Salmon:
I used the sauce from the Asian Style Green Beans that I had leftover and coated the salmon and then threw two slices of lime on the salmon before sealing the packet. Bake at 375 for 20 minutes.

Lemon Dill Salmon:
Dice 1 tb of fresh dill. Sprinkle a bit of Rosemary Herb seasoning (or whichever you prefer), squeeze a bit of lemon juice on the salmon and top with the fresh dill and two slices of lemon before sealing the packet. Bake at 375 for 20 minutes.

Be careful when opening the packets. The hot steam can burn you very easily.

 

Classic Filet Mignon

Courtesy of Plated Perfection

Ah, filet mignon, one of my favorite things. I usually save filet for the restaurants, but every now and then I will catch them on sale and cook them up at home. There are so many recipes to try and sauces to make, but this go around, I decided to go with my original preparation. Nothing fancy, just some good seasoning and some A1 sauce on the side! I'm not a fan of measuring things, so this is an approximation :)

Ingredients:
2 filet mignon steaks
Montreal Steak Seasoning (approx 1 tb)
Meat Tenderizer (just a sprinkle)
1/4 cup Worcestershire sauce (approx.)
olive oil and butter, to coat the pan

Directions:
Season both sides of the filet with Montreal steak seasoning. Place in a Ziploc bag and toss in the Worcestershire sauce to coat the steak. Seal and bring to room temperature, approximately 30 minutes. When you're ready to cook the filet, sprinkle the meat tenderizer on the filets right before cooking. Heat a pan, coated with the oil and butter, over high heat. Sear each side of the filet for about 1-2 minutes to lock in the moisture. Reduce heat to medium and continue cooking about 5 minutes per side, depending on the thickness of the steak. I prefer my steak Medium, so I cooked them approximately 5 minutes per side. Serve with a side of your favorite steak sauce.