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Baked salmon
Cancato de salmón
- Serves
4
- Difficulty
Easy
Published 2014
This is a traditional recipe from Chiloé Island, which lies in the Pacific Ocean to the south of Chile. Reliant on fish for centuries, salmon is the most popular catch for the Chilotes (as inhabitants of the island are called), and in this warming, sustaining dish, the fish is baked in a foil parcel with chorizo, onion and cheese.
Ingredients
30 ml 2 tbsp 4 ½
Method
- Prepare four
20 cm 8 in Preheat the oven to 180°C/35
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Pleased to have tried this as I often cook salmon baked in foil. Normally I just add olive oil, a bay leaf, a slice of lemon, and salt and pepper. So this recipe was very different. I wasn't totally convinced by it, especially whether the cheese is needed, and the onion barely cooked in the time. But the chorizo, onion and herbs worked well and will try this combo next time.
A perfect dinner with only 10mins or so of work, 20mins in the oven and virtually no washing up. Cheese seemed a strange addition but it was a very back note flavour and helped glue the tomato and chorizo to the salmon so it served as a pleasant looking parcel.