Curried Salmon

After discovering sushi I feel a little bad when I actually cook salmon. I like fish dishes, don't get me wrong, but salmon in particular is just so much better raw. Really! But I'd never try to make my own sushi with the stuff at the grocery store...much safer cooked. As a result, I've tried many fish recipes with all different kinds of fish, and I've found a few that I really like. The one below is a favorite not only because it's delicious, but also because it's minimal prep, minimal clean-up, and fast! The fish cooks inside of a handy, foil-package. It's easy to adapt this method for use with other fish recipes, too!

Curried Salmon
Servings: 2
time: 20-30 minutes

2 pieces of salmon (4-6oz each)
1/2 of a small onion (sliced)
2 roma tomatoes (chopped)
1 teaspoon curry powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400 degrees. Mix curry powder, garlic powder, salt, and pepper in a small bowl. Place each piece of fish, skin side down, onto an individual square of foil. Make sure that the square will be large enough to 'tent' or completely package the fish. Sprinkle spice mixture over top of fish pieces. Then top each fillet with onions and tomatoes. Fold the foil over the fish and tightly press together the edges of the foil to seal the packages. Place packages on a baking sheet and bake in oven for 10-15 minutes (depending on thickness). The fish is ready when opaque and flakes easily with a fork.