Salmon Baked in a Bag with Citrus, Olives and Chiles (Sara Moulton)

By zircon50

Most Atlantic salmon are farm raised while most Pacific salmon are wild caught. Although farmed salmon outnumber wild salmon 85 to 1 in US markets, only wild-caught salmon from Alaska is certified as sustainable by The Marine Stewardship Council and is considered the best choice when purchasing salmon.

Wild-caught salmon from California, Washington, and Oregon are just considered a good choice, better than farm-raised salmon, but some species have been placed on the Endangered Species list due to (but not limited to) loss of habitat and over fishing.

Ingredients

• 1 small orange
• 1 lemon
• Four skinless 4 to 5-ounce center cut salmon fillet pieces
• 1/4 cup fresh rosemary, chopped
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1/2 cup olives, preferably oil cured, chopped
• 1 small serrano chile, sliced thin, crosswise
• Large Piece of Parchment Paper

Preparation

Step 1

Preheat the oven to 400 F.

Cut half the orange and half the lemon crosswise into thin slices . Juice the remaining half of the orange and lemon.

Place a large piece of parchment paper, about 24-inches long on a sheet pan and fold it in half crosswise. Open the paper, put the right half of the parchment on top of a sheet pan (letting the left half hang off) and arrange half the orange and lemon slices about 2 inches to the right of the center fold, in a rectangle shape, about the size of the four pieces of salmon laid sideways next to each other (perpendicular to the crease). Sprinkle half the rosemary on top of the citrus and top the rosemary with the four pieces of salmon. Sprinkle the fish with some salt and drizzle the citrus juices and olive oil on top. Distribute the chopped olives and sliced chile evenly over the four pieces of salmon and top each piece with one fourth of the remaining rosemary and the remaining orange and lemon slices.

Bring the left half of the parchment up and over the salmon to completely cover it. Starting at the top left of the parchment package, make ¼-inch folds all around the perimeter and press to crimp and seal, until you have completely encased the salmon.

Bake the wrapped salmon on the sheet pan in the middle shelf of the oven for 15 – 18 minutes or until it is just cooked through (you can stick a knife through the parchment and salmon and if it goes easily that means the fish is done).

Cut open the parchment, knock off the citrus slices and transfer the salmon pieces to each of 4 plates. Spoon some of the olives, chile slices, rosemary and juices from the bottom of the parchment over each piece and serve right away.