Slow Roasted Salmon in Parchment
Recipe: #39305
August 12, 2022
Categories: Salmon, Onions, Oven Bake, Vegetarian, Alcohol, Herbs, Vegetarian Dinner, Salmon Dinner, more
"No cooking technique is simpler than baking in parchment. The packets can be assembled ahead making clean-up easy peasy. The salmon's texture turns out like velvet and the sauce is a little salty from capers and Castelvetrano olives and a tinge sweet from caramelized onions and raisins. Source: Marlene Sorosky Gray"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (397.4 g)
- Calories 470.1
- Total Fat - 12.3 g
- Saturated Fat - 1.9 g
- Cholesterol - 94.3 mg
- Sodium - 170.4 mg
- Total Carbohydrate - 57.5 g
- Dietary Fiber - 9 g
- Sugars - 37.2 g
- Protein - 36.2 g
- Calcium - 85.6 mg
- Iron - 2.4 mg
- Vitamin C - 39.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 275°.
Step 2
Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25–30 minutes.
Step 3
Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.
Step 4
TO MAKE AHEAD: Sauce may be refrigerated up to 2 days. Before using, add water to loosen it if it looks dry.
Step 5
Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 Tbsp. cilantro.
Step 6
TO MAKE AHEAD: Packets can be refrigerated up to 8 hours. Remove from fridge 30 minutes before cooking.
Step 7
If packets have not been refrigerated, bake them until salmon is cooked through, 20–22 minutes for medium (bake 2 minutes longer for well-done). If cold, add 3 to 4 minutes to cooking time. Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more cilantro. Serve with lime wedges for squeezing over.
Tips
No special items needed.
2 Reviews
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