Slow-Roasted Salmon in Parchment Paper

Ingredients for Slow-Roasted Salmon in Parchment Paper

• 2 cucharadas de aceite de oliva virgen extra, más para rociar

• 1 cebolla, en rodajas finas

• 1 hoja de laurel

• Sal kosher

• 150g Castelvetrano olives, pitted, quartered

• 40g drained capers

• 40g de pasas

• 90ml dark rum

• 2 cucharadas de jugo de lima fresco

• 4 (170g) salmon fillets, patted dry

• Pimienta negra recién molida

• 4 tablespoons coarsely chopped coriander, divided, plus more for serving

• Cuñas de lima (para servir)

Preheat oven to 135°C. Heat 2 tablespoons 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.

Add olives, capers, raisins, and 2 tablespoons 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 tablespoon water. If needed, add a splash or two more of water so mixture is saucy; season with salt.

Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the centre of paper; scatter 1 tablespoon coriander 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 45ml coriander.

Bake packets until salmon is cooked through, 20–22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more coriander. Serve with lime wedges for squeezing over.

Sauce can be made 2 days ahead. Let cool; cover and chill. Before using, add water to loosen if it looks tight.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.