Sunset Catch’s salmon in parchment

By grammadot

Cooking times may vary depending on the thickness of the salmon filet. The thickest parts of the filets chef Mario Spina used were 2 inches.

Ingredients

• 2 8-ounce salmon filets, skin on
• 1 cup Bruschetta topping (see recipe)
• 1 sprig fresh rosemary, leaves picked
• 4 sprigs fresh parsley, leaves picked
• 1 sprig fresh basil, leaves picked and torn
• 8 dry cured black olives, pitted Flavored olive oil, infused with basil and garlic Salt and fresh ground black pepper, to taste

Preparation

Step 1

1 Preheat oven to 425 degrees F. Place each salmon filet on the center of a piece of parchment paper large enough to completely wrap the fish. Season with salt and pepper, to taste. Top each salmon with half the tomato mixture. Sprinkle the fish with fresh herbs. Top with olives and a drizzle of olive oil. Bring the two sides of paper together and fold down. Fold ends under fish and place on a baking sheet.

2 Bake until fish is cooked through, about 20 minutes. Unwrap salmon and transfer to serving plates.

Makes 2 servings.

Bruschetta topping
The topping for today’s salmon recipe keeps the fish moist while adding flavor, but it also makes a quick-and-easy appetizer served with a sliced, toasted baguette.

½ pound chopped tomato

2 cloves garlic, minced

3 tablespoons olive oil

5 leaves basil, chopped Salt and fresh ground black pepper, to taste

Combine all ingredients in a nonreactive bowl. Season with salt and pepper, to taste. Cover and refrigerate several hours allowing flavors to meld.

Makes about 1 cup.