Salmon In Parchment With Caponata

4
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"Simple, quick enough for a weeknight meal, but also meant to serve when entertaining."

Original recipe yields 4 servings
OK

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.

Related

JostLori

OMG - so good! I did make your caponata recipe (thanks, it was excellent!) and the dish came together quickly and the presentation is beautiful! The cooking time is spot on for moist, yet cooked through salmon. I thought white vinegar might be a little too strident, so I used a white champagne vinegar instead and I was pleased with that choice. Used the vermouth instead of white wine, as well. This is a company worthy dish that is so quick and easy to prepare that it fits the quick-on-the-table-after-work bill, too! Absolutely delicious! Thanks for posting - it's a keeper!

review by:
(13 Oct 2019)