MOROCCAN-SPICED SALMON
En papillote is such an easy cooking method: You place proteins or vegetables into a folded paper pouch or parcel and bake it. It’s simple and delicious, and it works beautifully with salmon. This healthy meal is great for dinner parties and the paper packets make cleanup a breeze. You’ll need four pieces of parchment paper, each measuring 16 by 24 inches.
This recipe has a Moroccan slant to it thanks to its spices and flavorings. Pomegranate molasses is a Moroccan condiment: Pomegranate juice is cooked down until it becomes a thick syrup that adds tangy flavor to dishes. A lemon and lime mixture is drizzled over the fish for brightness, but you could use white wine instead.
Then wrap everything up, pop the parcels in the oven and cook them for 10 minutes per inch of fillet thickness. If your fish is less than an inch thick, cook it for less time.
For company, serve these still in their parcels. Guests love to open them. It makes them feel like they are getting a present at the table!
Salmon en Papillote (Salmon Fillets with Caramelized Shallots and Currants)
Serves 4
INGREDIENTS
¼ cup dried currants ¼ cup hot water 4 medium shallots 2 tablespoons olive oil 1 teaspoon good quality pomegranate molasses (or aged balsamic vinegar) ¼ teaspoon cinnamon 1⁄8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves, plus 8 stem tops for garnish
4 salmon fillets, about 6 ounces each Kosher salt, freshly ground black pepper 2 tablespoons lemon juice Juice of ½ a lime
DIRECTIONS
Place currants in a bowl; pour hot water over them. Let mixture stand, covered, for 20 minutes. Meanwhile, heat oven to 450 degrees. Cut out 4 pieces of parchment paper, each measuring 16 by 24 inches.
Peel and halve shallots lengthwise and slice crosswise ¼-inch thick. In a small saute pan set over moderately high heat, heat oil and cook shallots, stirring occasionally, until softened, about 5 minutes. Reduce heat to moderate and continue cooking, stirring occasionally, until golden, about 15 minutes more. (You may need to add some water if shallots start to burn.) Add pomegranate molasses, the currant and hot water mixture, cinnamon, nutmeg, thyme leaves, ¼ teaspoon salt and a pinch of pepper. Cook, stirring, for 2 minutes until the liquid is reduced. Transfer to a mixing bowl and cool.
Fold each parchment piece in half crosswise and cut to make a large round-ish heart shape. Open the parchment heart and place a salmon fillet in the middle of one side. Sprinkle the fillet with salt and pepper. Spread a heaping spoonful of the caramelized shallot mixture on each fillet, and drizzle with lemon and lime juice. Fold the other side of the parchment over and crimp edges to form a tight seal around the papillote. Repeat with remaining ingredients. Place papillotes on a rimmed baking sheet and bake for 10 minutes, or until a skewer inserted through the parchment and into the fish slides smoothly. Serve immediately, cutting the packages open at the table.