Margrit Mondavi sketches a lifestyle
Napa Valley culture, her long marriage figure in memoir
A recipe from "Margrit Mondavi's Sketchbook." The author writes: "I usually serve this dish with homemade mayonnaise and either rice, couscous or lightly buttered boiled potatoes." (Bill Hogan/Chicago Tribune)
Freshly ground pepper
1 small spring onion or 2 green onions, thinly sliced
4 thin lemon slices
24 small cherry tomatoes, halved
8 thin slices fennel bulb
4 thin, peeled quarter-size slices fresh ginger
4 large fresh basil leaves
1. Heat the oven to 425 degrees. Cut four 12-inch squares of heavy-duty aluminum foil. Put the foil squares, shiny side down, on a work surface; brush olive oil in the center of each square. Brush the flesh side of each salmon fillet with olive oil; put a fillet, skin side down, on each foil square. Season the fillets with salt and pepper. Top each fillet with one-fourth of the onion, a lemon slice, a dozen cherry tomato halves, 2 fennel slices, a ginger slice and a basil leaf, scattering the ingredients over and around the salmon. Bring the edges of the foil together; fold to seal the packages securely.
2. Place the foil packages on a baking sheet; bake, 15-18 minutes. Unseal a package (be careful, as the steam will be hot) to check for doneness. If necessary, reseal and return to the oven, 1-2 minutes.
3. Unseal the packages. Transfer the contents of each to shallow bowls, pouring any juices over the fish.
Per serving: 282 calories, 14 g fat, 2 g saturated fat, 90 mg cholesterol, 5 g carbohydrates, 33 g protein, 428 mg sodium, 1 g fiber.