Salmon in Cartoccio with Caponata

“Salmon in Cartoccio with Caponata


  • 12 ounces Italian-style caponata, from a jar or the refrigerator section, well drained
  • ¼ teaspoon dried Greek or wild oregano
  • 1 ½ tablespoons finely chopped fresh herbs, such as dill, flat-leaf parsley, or basil
  • 1 ½ teaspoons white wine vinegar
  • 4 wild salmon fillets (about 6 ounces each)
  • Kosher salt & freshly ground black pepper
  • 2 teaspoons white wine or vermouth


  • If the chunks of caponata are very large, cut them in 1/2 “ cubes.
  • Combine with the oregano, fresh herbs, & vinegar.
  • Season each fillet on both sides with a little salt & plenty of pepper.
  • Cut 4 sheets of parchment paper about 12” long.
  • Fold in half, then open up & place a salmon fillet on one side of the fold.
  • Spoon with caponata evenly over the top of each fillet, then drizzle with ½ teaspoon white wine.
  • Fold the parchment over the fish &, beginning at one of the corners, crimp, roll, & fold the edges of the parchment to make a well-sealed package.
  • Place on a baking sheet & roast for 12 minutes. Let rest for 5 minutes, then transfer the packages directly onto plates.
  • Slash the top open just a little to expose the salmon inside.
  • Provide a bowl for guest to dispose the parchment.


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