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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