Slow-Roasted Salmon in Parchment Paper

Ingredients

• •2 tablespoons extra-virgin olive oil
• •1 whole onion
• •1 leaf bay leaf
• •1 to taste Kosher salt
• •1 cup Castelvetrano olives
• •¼ cup capers
• •¼ cup raisins
• •6 tablespoons dark rum
• •2 tablespoons fresh lime juice
• •4 fillets salmon fillets
• •1 to taste black pepper
• •4 tablespoons cilantro
• •1 to serve lime wedges

Cooking Instructions

1. 1.

   Preheat oven to 275°F. Heat 2 Tbsp. 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.

   30 min

2. 2.

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

   9 min

3. 3.

   Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro 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 3 Tbsp. cilantro.

   10 min

4. 4.

   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 cilantro. Serve with lime wedges for squeezing over.

   24 min

5. 5.

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