Mediterranean Salmon en Papillote

This family recipe comes from the kitchen of Almog Peleg, a student at Collin College Culinary. It’s fairly quick to prepare, and integrates a citrucy-spiced salmon “en papillote” (oven-steamed in parchment), with the warming flavors of a hearty, traditional bulgur salad.

Serves 2-4

Mediterranean Salmon en Papillote

Recipe and Photography by Edible Dallas


  • For the Salmon
  • 2 salmon filets, skin on
  • 1 orange, variety of your choice, sliced into 6 rounds
  • 3 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • 4 tablespoons Harissa paste
  • Dried mint, chopped
  • Salt
  • Sumac spice
  • For the Tabbouleh Salad
  • 1/2 cup bulgur
  • 1/2 cup boiling water
  • 1 large tomato. diced
  • 2 Persian cucumbers, diced
  • Any other vegetable you have
  • 1/3 cup parsley, chopped
  • 2 teaspoons lemon juice
  • 6 teaspoons olive oil
  • 1 medium garlic clove, minced
  • Pinch of cinnamon
  • Pinch of allspice


  1. In a small bowl, combine oil, pomegranate molasses, Harissa paste and a few pinches of chopped dried mint. Brush mixture onto filets and refrigerate for 30-60 minutes.
  2. Make tabbouleh while you’re waiting. In a medium sized bowl, stir boiling water into bulgur and allow to sit until soaked, about 15-20 minutes. Mix all other ingredients together and toss into bulgur, then set aside.
  3. Place both salmon filets on a piece of parchment. Sprinkle with a pinch of salt and top with 6 round orange slices; sprinkle with a little mint, if desired. Wrap parchment and place on baking sheet in a 350 degree oven. Cook filets until done, about 5-10 minutes depending on thickness. Remove from oven and let sit for 5 minutes, then carefully remove filets and oranges from parchment wrapping.
  4. Place tabbouleh salad on a plate, top with salmon filets, and garnish with a sprinkle of sumac spice.
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