While frozen salmon may be an easier way to keep the vitamin packed morsel on hand I have found the flavor of fresh skin-on salmon out weighs the frozen stuff hands down. Fresh salmon is tender and silky while the frozen kind tends to dry out slightly. Just watch out for bones. Cooking salmon, as with any type of meat, takes practice. Over time you’ll learn to recognize what the word “opaque” means and the fine line between ‘just about there’ and over cooked. Properly cooked salmon will easily flake when prodded with a fork. If there are any spots that still seem rubbery it is not done.
I was not sure about pairing salmon with bacon and feta but I remembered a chicken panini that used ranch and feta that was out of this world. The packets make a nice presentation perfect for entertaining or a leisurely evening in with the family. Pair with roasted vegetables and corn fritters for a complete meal.
Source: Adapted from Rachael Ray
4 (6-ounce) 1-inch thick salmon fillets, skin on and at room temperature
1/2 cup ranch dressing
3 slices cooked bacon, crumbled
1/4 cup crumbled feta cheese
2 tomatoes, chopped
Preheat oven to 400 degrees. Cut four 8×12 inch sheets of tinfoil. Place each salmon fillet skin side down on a sheet; divide the dressing, bacon, feta cheese and tomatoes between the four fillets, leaving the top exposed. Place on a baking sheet and cook until almost opaque in the thickest part, about 15-20 minutes.