Salmon is arguably one of my favorite proteins when it comes to deciding what to make for dinner. Offering an abundance of healthy fats and delicious flavor, it is a salmon fillet that I will enjoy at least once a week. I prefer wild salmon (above you see I used Sockeye salmon), but there are other healthy options as well (read this article for more information).
Simply cooked with salt, pepper and a tablespoon of butter, this option is one I go-to for work lunches if I am preparing in the morning before heading out the door. But sometimes, something more scrumptious should be done to amplify the special flavor of salmon, and I have just the recipe (still simple) for you to choose: Salmon en Papillote (salmon in paper).
Each month in Bon Appétit‘s magazine they offer recipes from a readers’ favorite restaurants, and it was The Bazaar‘s recipe for slow-roasted salmon in parchment paper, located in Miami Beach, that immediately caught my attention.
While I tweaked a few things regarding the citrus option, one of the ingredients I did not have on hand to finish this recipe the first time I made it was the suggested Italian Castelvetrano olives which offer a wonderful sweet flavor to the dish. Even if you don’t have olives, make this dish. And even if you don’t have these precise olives, but instead green olives or something similar, make this dish. (Read more about the many varieties of olives and how they are farmed in this conversation.) It is scrumptious. A light, subtle sweet flavor with the raisins and rum, and the salmon is always tender and melts in your mouth.
Pair with delicious glass of your favorite white wine and feel truly spoiled without having to work as hard as it appears you did.
~View more of TSLL’s Recipes here.