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Foil-Wrapped Salmon with Avocado and Cilantro Salad
This unusual cooking method for salmon ensures moist, evenly cooked fillets cooked to medium doneness, but doesn’t make a mess on the stovetop, nor does it require firing up the oven. A quick marination in soy sauce helps season the fish throughout. Fillets that are 1 to 1¼ inches thick work best; if yours are thinner or thicker, or if you prefer your salmon rarer or more fully cooked than medium, adjust the cooking time down or up, respectively. While the salmon marinates, prepare a fresh, colorful avocado salad for serving alongside.
6-ounce center-cut salmon fillets (1 to 1¼ inches thick)
cup soy sauce