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.