Salmon Baked in Paper (Salmone in Cartoccio)


After all of these years I am still trying to understand the meaning of life. I've spent the past few months preoccupied with much of my past and wondering how I would redo things if I had the chance. There are ample improvements to be made if I could just rewind the clock. I have been trying to pin point and map out the decisions I made that had the biggest impact on my life, and to my dismay some of them were made spontaneously while others taken too lightly. You know you can worry yourself sick over things that you can't change. Although this exercise of looking in the rear view mirror has taught me how to better focus on the future.

There is one thing that I decided that I will never regret, and that is being a good friend to others. I've been lucky to have a handful of good girlfriends that have made life so much sweeter. If you are reading this, you know who you are and I hope you are reminded of how dearly I cherish your friendship.

We have returned from our short vacation recharged with a fresh perspective on life. It was just the jolt I needed to snap myself out of a cooking rut. My appetite for new and good recipes is regaining its former eagerness after being consumed for nearly a year by a little infant named Alex. This salmon recipe was one encounter that I found quite delectable. Steamed in parchment paper with a medley of wine soaked sun-dried tomatoes, herbs and onions, the salmon is infused with Mediterranean flavors while all at once kept moist and tender. You could serve your guests the unopened packets and let them unwrap them at the table like a gift, releasing the fragrant steam or you could open the packets in the kitchen and transfer the fish and sauce to dinner plates. Aluminum foil, although not as attractive, can be substituted for the parchment paper.


Salmon Baked in Paper (Salmone in Cartoccio)
Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone
Ingredients:
  • 1 cup sun dried tomatoes
  • 1/2 cup fruity red wine
  • 1/2 cup water
  • 2 shallots, finely chopped
  • 2 Tablespoons chopped fresh marjoram or oregano or 1/2 teaspoon dried
  • 3 Tablespoons fresh lemon juice
  • zest from one lemon
  • 2 Tablespoons olive oil, plus more for oiling paper
  • Salt and freshly ground pepper, to taste
  • 6 skinless salmon fillets, each about 6 oz. and of uniform shape
Method
  1. In a small bowl soak the sun dried tomatoes in 1/2 cup red wine and 1/2 water for 3 hours, at least, in room temperature. Once rehydrated, drain the wine sauce and chop the tomatoes into bite size pieces. 
  2. Preheat an oven to 400°F.
  3. In a small bowl, stir together the rehydrated sun dried tomatoes, shallots, marjoram, lemon juice, lemon zest, 2 Tablespoons olive oil, salt and pepper.
  4. Rinse the fish and pat dry. Season each fillet with salt and pepper. Cut 6 sheets of parchment or aluminum foil about 12 inches square. Fold each sheet in half, open like a book and brush the paper to one side of the crease with olive oil. Place a fillet on each oiled side. Spoon the tomato mixture over the fish, dividing it evenly.
  5. Fold the parchment paper over the fish. Tightly seal each package by folding the edges over several times and creasing firmly. Place the packages on 2 baking sheets.
  6. Bake until the salmon is opaque throughout, about 15 minutes. To check for doneness, open a package and pierce the fish with a knife.
  7. Slide the packages onto individual plates and allow the diners to open their own packages.
Serves 6

    28 comments:

    [AguiLeon] said...

    i like this look delicious

    Belinda @zomppa said...

    There is just something about salmon in parchment paper....

    T.W. Barritt at Culinary Types said...

    I agree that it is important to look back, but not to dwell on the past. It's done and can't be changed, but it's important to learn from the past and move forward. Always look ahead! This recipe is bright and fresh and very fitting for a positive outlook on the future!

    nancy at good food matters said...

    I really like the idea of soaking the sundried tomatoes in wine. This makes an elegant dish! Examining the past can be instructive, but also counter-productive, if we focus on it too much. Better to recognize it for what it has been, and rejoice in the now.

    Spring is almost here, always a spark!

    Fun and Fearless in Beantown said...

    I'm with you. I have been lucky to have some of the best friends in the world and I wouldn't trade them for anything.

    Nisrine M. said...

    Gorgeous!! This is a very beautiful fish dish.

    Sam @ My Carolina Kitchen said...

    Looks delicious Christine. I haven't made anything in paper in a very long time. Sounds like you had a delightful vacation. It's always nice to come back recharged and ready to go.
    Sam

    May said...

    stuningly delicious!
    it really suited for my hungry tummy hahas! thumbs up onions hihi!

    Velva said...

    When you get your cooking groove back, it really returns with energy...Wow, the salmon looks amazing. I think this would make for an elegant presentation for guests.

    Rock on Christine!

    Velva

    P.S. Motherhood has a way of making you reflect like never before-you are in a good place. Its all good.

    Gloria said...

    What nice recipe dear!!

    Kim said...

    Ahh..the meaning of life. It will literally drive you crazy if you think about it too long, won't it?

    Better to distract yourself with cooking, especially if it is a simple yet elegant and even healthy recipe like this. Looks gorgeous!

    SavoringTime in the Kitchen said...

    So glad to hear you are refreshed and recharged. We all need that some times!

    Salmon is probably my favorite fish to eat so this sounds very appealing to me.

    Lori said...

    It's such a blessing to have good friends. It is so great to hear that you have been recharged as well. I find I need that with my cooking. I don't make nearly enough foods using paper or wraps. This sounds so good!

    lostpastremembered said...

    You know, I was in that no red wine with fish thing for years until I had a salmon with lentils and red wine and just loved it... then made a fish chowder with red wine and loved it. Then I wondered who started that no red wine with fish thing? Yummy recipe and good thoughts about friends. I think this salmon is in my future for dinner tonight!!

    Emily said...

    Sometimes looking ahead is difficult when there are things in the past that still cause pain or questions. But moving forward is so valuable, and it sounds like you have done that well. :)

    Glad your vacation provided a recharge!

    Emily said...

    Sometimes looking ahead is difficult when there are things in the past that still cause pain or questions. But moving forward is so valuable, and it sounds like you have done that well. :)

    Glad your vacation provided a recharge!

    Claudia said...

    Salmon cooked in paper always comes out perfectly. I should only do it that way! Love the flavors of this - a grand way to celebrate the early spring. And I've never combined sun-dried tomatoes with salmon...

    Mary said...

    I love the flavors in your dish and it looks wonderful. The past has a lot to teach us, the trick is not to spend too much time there dwelling on what might have been.Have a great day. Blessings...Mary

    bunkycooks said...

    Vacations are a perfect time to relax and reflect. You cannot change the past, so the best thing is to look ahead and be thoughtful about what you do going forward. I think you are doing just that. BTW, love this light fish dish that is great for a springtime dinner!

    Amy (Savory Moments) said...

    A very simple dish, yet elegant at the same time!

    oysterCulture said...

    I am so glad you had a vacation and the opportunity to put things in perspective and take stock of life. Welcome back and thanks for bringing us what looks to be a truly awesome looking meal. My husband will kiss my toes when I make this one.

    Barbara said...

    Pleased you're coming back from vacation with a refreshed outlook! I find that happens frequently. You look at everything with new eyes.
    Great recipe, Christine. I've done a wonderful oriental-flavored fish in parchment...will now have to try this. Great flavors and color!

    Penny said...

    I have that cookbook and love it. Will have to try your version of the dish. Traveling always brings us home with a new outlook. Glad you are feeling the vibe. By the way, I remember when my Son was very young and my Husband saying to me "I used to love your cooking. What happened?"

    Otehlia said...

    I love fish in parchment. Looks amazing!!!

    lisa is cooking said...

    No regrets about this dish indeed. The sun-dried tomatoes sound so good in this, and I love fish cooked in parchment.

    Magic of Spice said...

    Sounds like a very reflective and relaxing vacation :) I love preparing dishing in parchment paper, especially fish...always comes out perfectly. Lovely recipe!

    Victoria said...

    Baking fish in parchment is so classic! This is a great version :)

    El said...

    Nice to hear you're getting some time to think and recharge. I like salmon too and the way you prepared it looks incredibly flavorful and delicious.