
Salmon In Parchment With Caponata
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
12m PT12M
Cook Time
Cook Time
22m
Ready In
Ready In
Recipe: #31556
March 02, 2019
Categories: Dinner, Main Dish, Fish, Salmon, Italian, Quick Meals, Entertaining, Ladies Luncheon, Romantic Dinner, Thanksgiving, Oven Bake, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Wine, Herbs more
"Simple, quick enough for a weeknight meal, but also meant to serve when entertaining."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (180.1 g)
- Calories 243.8
- Total Fat - 9.5 g
- Saturated Fat - 2 g
- Cholesterol - 90.1 mg
- Sodium - 204.6 mg
- Total Carbohydrate - 0.4 g
- Dietary Fiber - 0.1 g
- Sugars - 0.2 g
- Protein - 36.3 g
- Calcium - 19.2 mg
- Iron - 0.8 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.3 mg
Step 1
Preheat oven to 400-degrees Fahrenheit.
Step 2
If the chunks of caponata are very large, cut them into 1/2" cubes. Combine with the oregano, fresh herbs, and vinegar.
Step 3
Season each fillet on both sides with a little salt and plenty of pepper.
Step 4
Cut 4 sheets of parchment paper about 12" long. Fold in half, then open up and place a salmon fillet on one side of the fold. Spoon the caponata evenly over the top of each fillet, then drizzle with 1/2 teaspoon white wine (or vermouth). Fold the parchment over the fish and, beginning at one of the corners, crimp, roll, and fold the edges of the parchment to make a well-sealed package.
Step 5
Place on a baking sheet and roast for 12 minutes. Let rest for 5 minutes, then transfer the packages directly onto plates. Slash the top open just a little to expose the salmon inside. Provide a bowl for guests to dispose of the parchment.
NOTE: Good quality prepared Caponata can be hard to find, therefore this link is a good-tasting Sicilian style Caponata made at home: https://www.recipezazz.com/recipe/sicilian-eggplant-caponata-32925
Tips & Variations
No special items needed.