Monday, March 9, 2009

Giada's Salmon Al Cartoccio, or, Salmon Baked in Foil


I don't even know how to start this blog post. Should I start with the fact that I come from a salmon lovin' family? (I do). Or the fact that Nate hates salmon passionately? (He does). Or that I read somewhere that Omega-6 fish oils help prevent stretch marks? (I wish).

Ok, let's start here: I have an announcement to make. I'm pregnant! And by that, I mean, I am REALLY, REALLY pregnant. Like, eight and a half months pregnant. Surprise!

These days it's getting so I can't even do the dishes without my baby belly bumping into the counter, and there has been more than one picture where the belly has snuck into the bottom of the frame. Sneaky, sneaky belly. It's subversive, I tell you.

The reason we are cooking salmon today is today I was examining the baby belly in the mirror, and in one of those horror moments (cue the violins and the shrieking), I realized that a red angry line had snaked it's way across the bottom of the belly. Yep. That's right folks. I HAVE STRETCH MARKS. Well, I have one stretch mark. It's actually not even that big. It's actually only about 3mm long. BUT STILL. IT'S THERE. With six weeks left to go, I suddenly have visions of a tiger striped abdomen dancing through my head and the spectre of never being able to wear a bikini again (ha! Because I TOTALLY put my fat-tuesday-chocolate-cookie-loving tush in bikinis ALL THE TIME before I got pregnant. OR NOT.)

Anyway, back to the point. After some frantic "stretch mark prevention" googling, I learned that besides generously anointing the belly with bio-oil, drinking lots of water, and submitting to laser surgery, you can supposedly ward off stretchmarks by eating lots and lots of fatty omega-3 fish oils.

Friends, that I can do.


I bring you Giada's Salmon Al Cartoccio. So flaky. So tender. So flavorful. The first time I made this I was really skeptical about salmon and tomatoes together. Don't be. It's really good. And is the foil really neccesary? Oh yes it is. The salmon cooks by steaming in the foil. That's where the tenderness comes from.

So whether you need to ward off some stretch marks like me, or if you just want the health benefits of Omega-3's and lycopene, Mmm, this is a great recipe.

Giada's Salmon Al Cartoccio

Every time I make something to show you, I am always amazed by how simple it is. Is this really all that goes into this meal? You bet. So. Preheat your oven to 400 degrees.

You will need 4 salmon fillets (I used two and saved 1/2 the sauce for next time), 1 14oz can of FIRE ROASTED tomatoes, 2 shallots, 1/2 a lemon, olive oil, oregano, thyme, kosher salt, and cracked pepper. Like my decorative rug? It's hiding my dryer.

Start with this. You don't have to buy any particular brand, though I do like that this one is organic. I hear Hunt's makes some mean fire-roasted tomatoes too. Try them. They're the best.

Drain the tomatoes of excess water, and put them in a small bowl.

I love shallots. Use them if you can get them. They really do make this taste special.

Now chop those shallot up finely, and add them to the tomatoes.

Now it's time for some olive oil. Put in 2 tbs of olive oil.

Then add the juice of 1/2 a lemon. I love this lemon juicer. Does anyone know where I can find another one? Mine's wearing out.

Now add 1 tsp oregano and one tsp thyme.

And don't forget 1 tsp salt and some cracked pepper.

Now mix all that goodness up. You are done with the sauce!

Now take your salmon filet and put it on a piece of foil. Drizzle it with a bit of olive oil, and sprinkle with salt and pepper.

Top generously with the tomato sauce. Mmmm..

Fold the foil up into little airtight packets and stick them in the over for 25 minutes.

Open carefully - It's hot!

Plate and enjoy!


  1. Amazing looking salmon! I love that you add so many photos to your posts. Great blog!

  2. Bookmarked for the salmon in the freezer. Unique pairing - can't wait to try it!

    Is this the lemon juicer you wish to replace?

  3. Oh no! That link didn't work - do you know where I can get another of my most favorite lemon juicer? I've been using mine for 10 years and the enamel is flaking off!

  4. oh that looks delish!
    I got stretch marks through pregnancy and by going through puberty (lucky me)even though it is one of the most common things that plague women it still seems to annoy most.

  5. I think bed bath and beyond has that lemon juicer. Whole Foods might have it too.

    What temperature are you baking/roasting the fish at? Thanks!

  6. Hi M! You want to bake it at 400 degrees. Sorry that wasn't clearer! :)

  7. Sorry, the link to the possible lemon juicer works now. You see, although it was scheduled it was not published. So, you couldn't see it, but I could. Duh.

  8. Awesome! Thanks! I am going to go buy one right now - I have been wanting a new one forever!

  9. OK, I've made this twice since you posted it - once with salmon and last night with chicken and it is fabulous both ways. We have added it into our dinner rotation...that's how good it is! Am thinking about adding mushrooms next time I make it with chicken. The flavors of the tomatoes and salmon together are unique and so delicious...never would have guessed. Thanks for the recipe!

  10. Do you really mean a tablespoon of thyme and a tablespoon of salt?

  11. I don't eat salmon, but my husband does. So, if I'm in a generous mood I'll make it for him. I have used the Muir Glen Fire Roasted tomatoes and LOVE them in just about anything calling for diced maters! I can do fish for him and chicken for me and the kids. Thanks for the yummy sounding recipe!

  12. Anonymous - whoops! That is a tsp., not a tablespoon! I'll go back and fix that right now!

  13. what's the temperature you suggest for the oven?