Ingredients for Slow-Roasted Salmon in Parchment Paper

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 onion, thinly sliced

• 1 ورقة غار

• ملح كوشير

• 150g Castelvetrano olives, pitted, quartered

• 40g drained capers

• 40g raisins

• 90ml dark rum

• 2 tablespoons fresh lime juice

• 4 (170g) salmon fillets, patted dry

• فلفل أسود مطحون طازج

• 4 tablespoons coarsely chopped coriander, divided, plus more for serving

• Lime wedges (for serving)

Preheat oven to 135°C. Heat 2 tablespoons 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.

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

Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the centre of paper; scatter 1 tablespoon coriander 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 45ml coriander.

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 coriander. Serve with lime wedges for squeezing over.

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

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.