Oven Baked Salmon In Foil

Prepare the following ingredients:

• Wild salmon fillet
• 1 medium onion, thinly sliced
• 2 salad onions, sliced
• 1/3 each of a red, yellow and orange pepper, sliced
• 1/2 lemon
  
• 2 tablespoons of butter
• Emeril's essence
• Black pepper, freshly ground
• Splash of Disaronno
• 5 tablespoons of extra virgin olive oil
• salt, a pinch to taste

Cut a section of tin foil large enough to wrap your salmon for baking in the oven.

Place a layer of thinly sliced white onion on the foil to act as a bed for the salmon. Drizzle some olive oil over the onions and grind some fresh black pepper corns over the onion.

Lay the salmon fillet skin-side down on the bed of seasoned onion.

Squeeze a bit of lemon juice onto the top of the salmon and then drizzle some Disaronno over it.

Lightly dust the top of the salmon with Emeril's essence (add a bit more if you like the heat) and add a pinch of salt to suit your taste (the salt is optional as there may be some salt in the essence depending on where you purchased it or how you made it).

Sprinkle the sliced salad onions evenly over the surface of the salmon and then layer the yellow, red, and orange pepper slices on top of the onions.

Top it off with curls of butter spaced an inch or two apart and some freshly ground black pepper.

Drizzle some more olive oil over the top.

Wrap the tin foil over the salmon and place in an oven that has been pre-heated to 350F. Remove the salmon after 30 to 40 minutes to see whether it is done in the thickest part of the salmon.

Remove the wrapped salmon from the oven and let it rest for five minutes. Serve while hot.

Bon Appétit!!