Salmon Baked in a Bag with Citrus, Olives and Chiles

Name: Salmon Baked in a Bag with Citrus, Olives and Chiles
Prep time: 15 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 small orange, sliced very thin, plus 2 Tablespoons fresh juice; 1 small lemon, sliced very thin, plus 2 Tablespoons fresh juice; 4 x 4 - 5 ounce skinless center-cut salmon fillet pieces; Kosher salt and freshly ground black pepper; u00bc cup fresh rosemary, chopped; 2 Tablespoons extra-virgin olive oil; u00bd cup olives, preferably oil cured, pitted and chopped; 1 small serrano chile, sliced thin crosswise

By Leslie Blythe Fish, Salmon Roasting

July 15, 2016

This heart-healthy Salmon Baked in a Bag with Citrus, Olives and Chiles is so simple. The parchment paper creates a closed environment that prevents moisture from escaping, essentially steaming the salmon, which allows the citrus flavors to infuse and create a moist, very flavorful fish.

Prep: 15 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

1 small orange, sliced very thin, plus 2 Tablespoons fresh juice

1 small lemon, sliced very thin, plus 2 Tablespoons fresh juice

4 x 4 - 5 ounce skinless center-cut salmon fillet pieces

Kosher salt and freshly ground black pepper

¼ cup fresh rosemary, chopped

2 Tablespoons extra-virgin olive oil

½ cup olives, preferably oil cured, pitted and chopped

1 small serrano chile, sliced thin crosswise

Directions

1Preheat the oven to 400°F. Place a large piece of parchment paper, 24 inches long and 13 inches wide, on a baking sheet and fold it in half crosswise. Open the paper, put the right half of the parchment on top of a baking sheet (letting the left half hang off). Arrange half of the citrus on the parchment.

2Season the salmon on both sides with salt and pepper. Sprinkle half with the rosemary on top of the citrus and top the rosemary with the 4 pieces of salmon. Drizzle the citrus juices and olive oil on top. Distribute the chopped olives and sliced chile evenly over the 4 pieces of salmon and top each piece with remaining rosemary and the remaining orange and lemon slices.

3Bring the left half of the parchment up and over the salmon to completely cover it. Starting at the top left of the parchment package, make ¼ inch folds all around the perimeter and press to crimp and seal, until you have completely encased the salmon.

4Bake the wrapped salmon on the baking sheet on the middle shelf of the oven for 12 to 14 minutes, until it is just cooked through. (You can stick a knife through the parchment into the salmon and if it goes in easily that means the fish is done.)

5Cut open the parchment, knock off the citrus slices and transfer the salmon pieces to each of 4 plates. Spoon some of the olives, chile slices, rosemary, and juices from he parchment over each piece and serve right away.

Recipe from Sara Moulton's Home Cooking 101: How to Make Everything Taste Better by Sara Moulton, March 8, 2016

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