Salmon Baked in a Bag with Citrus, Olives, and Chiles

Chef Sara Moulton shares her simple recipe for Salmon, baked right in a bag of parchment paper! Learn to make this tasty dish at home, and pick up her cookbook Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better.

Salmon Baked in a Bag with Citrus, Olives, and Chiles
Serves 4

Ingredients

1 small orange, sliced very thin, plus 2 tablespoons fresh juice
1 small lemon, sliced very thin, plus 2 tablespoons fresh juice
4 (4- to 5-ounce) skinless center-cut salmon fillet pieces
Kosher salt and freshly ground black pepper
1/4 cup fresh rosemary, chopped
2 tablespoons extra-virgin olive oil
1/2 cup olives preferably oil cured, pitted and chopped
1 small Serrano chile, sliced thin crosswise

Directions

1. Preheat oven to 400ºF. 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 the baking sheet (letting the left half hang off). Arrange half of the citrus on the parchment in rotating layers of orange and lemon slices.

2. Season the salmon on both sides with salt and pepper. Sprinkle half of the rosemary on top of the citrus and top the rosemary with the 4 pieces of salmon. Drizzle the citrus juices and oil on top. Distribute the olives and chiles evenly over the salmon and top each piece with the remaining rosemary and alternating citrus slices.

3. Bring the left half of the parchment up and over the salmon to completely cover it. Starting on the top left of the parchment package, make 1/4-inch folds all around the perimeter and press to crimp the seal, until you have completely encased the salmon.

4. Bake 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.)

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

While backstage at Pickler & Beb, Sara shared her “cheating” version of the recipe – check it out!

 

Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!