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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
Recipe and Photography by Edible Dallas
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Place tabbouleh salad on a plate, top with salmon filets, and garnish with a sprinkle of sumac spice.
