SALMON AND TOMATOES COOKED IN FOIL

Salmon and Tomatoes Cooked in Foil image

Yield makes 4 servings

Number Of Ingredients 5

1/4 cup extra virgin olive oil
1 1/2 to 2 pounds salmon fillet, cut crosswise into 4 pieces
12 cherry tomatoes, sliced in half
Salt and freshly ground black pepper
16 fresh basil leaves

Steps:

Take 2 sheets of aluminum foil, each about 18 inches long, and place one piece on top of the other; repeat with 2 more sheets (you will make 2 packages). Smear the top sheet of each pair with 1 tablespoon of the olive oil, then cover with 2 pieces of salmon, 12 tomato halves, some salt and pepper, 8 basil leaves, and another tablespoon of oil. Fold the foil onto itself and crimp the edges as tightly as possible. Repeat the process. (You can refrigerate the packages until you're ready to cook, no more than 6 hours later.) Put a baking pan in the oven and preheat it to 450°F shortly before cooking.
Put the packages in the baking pan and bake for about 15 minutes (or about 8 minutes from the time it starts sizzling). Let sit for a couple of minutes before carefully slitting open the package-spoon out (the tomato will have liquefied) and serve.