Ingredients
- 12 ounces caponata (Italian style caponata, from a jar or the refrigerated section, well-drained or if you decide, you can make your own. Refer to NOTE, below)
- 1/4 teaspoon dried Greek oregano (or wild oregano)
- 1 1/2 tablespoons finely chopped herbs (fresh, such as dill, flat-leaf parsley, or basil)
- 1 1/2 teaspoons white wine vinegar
- 4 fillets (1 1/2 to 2 pounds) salmon (wild salmon, about 6 ounces each)
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons white wine (or vermouth)
How to Make
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Step 1: Preheat oven to 400-degrees Fahrenheit.
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Step 2: If the chunks of caponata are very large, cut them into 1/2" cubes. Combine with the oregano, fresh herbs, and vinegar.
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Step 3: Season each fillet on both sides with a little salt and plenty of pepper.
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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.
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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.
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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
We hope you enjoy this recipe!
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