Baked Salmon

Angela Aguila

This is an original recipe that my husband Carlos made up. We usually
serve the salmon with white rice and use the left over corn
from the Salmon in the rice.

Ingredient List:
Large Salmon Fillet
½ White Onion, cut in rings
1 Bunch Epasote
¼ -½ lb. Oaxaca Cheese or Mozzarella String Cheese, shredded
3 Jalapeno Peppers, cut in long slices, without the seeds
4-5 Fresh Corn Husks
Your Favorite Seasoning Salt


1. Husk the corn, trying to keep the husk in large pieces. Throw away dirty husks, but save clean pieces. Put a large piece of tin foil on a baking sheet (enough tin foil to wrap entire salmon fillet). Arrange half of the clean pieces of husk on tin foil on baking sheet so an area the size of the fillet is covered.
2. Wash salmon fillet and pat dry. Place on top of corn husks on baking sheet. Lightly salt.
3. Arrange onion rings, shredded cheese, epasote leaves and jalapenos evenly on top of salmon. Sprinkle with seasoning salt.
4. Place the other half of clean corn husks on top of the salmon fillet so that it is mostly covered.
5. Bring up sides of tin foil to cover salmon completely and seal the edges. Salmon cooks best if only one piece of foil is used and if foil only has a single layer all the way around.
6. Cook at 400 for 25-30 minutes. Check salmon. Cheese should be melted and salmon should flake easily. Print Recipe