Mediterranean Salmon en Papillote 

Recipe and Photography by Edible Dallas

Serves 2-4

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. 


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  

DIRECTIONS

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.

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Apple Baked Salmon with Maple Sage Butter