Salmon in Parchment with Capers and Cipollini Onions
Servings
2Serving size
4 ounces fish with potatoesThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 1 tsp. Olive oil |
| 6 small White onions (cipollini onions: peeled and sliced in half vertically) |
| 3 quart Water |
| 12 ounces Yukon gold potatoes (sliced into 1/4 slices) |
| 8 Ounces Fresh atlantic salmon (2 4-ounce filets) |
| 1/4 tsp. Salt |
| 4 tsp.. Capers |
| 4 tsp.. Pine nuts |
| 1 to taste Black pepper |
| 2 tsp.. Unsalted butter (cut into 6 pieces) |
Instructions
When the oven is hot, add the olive oil and the onions. Roast for 20 minutes. Shake the pan occasionally.
Remove and set aside to cool.
While the onions are cooking, place the water in a medium sauce pan over high heat.
When the water begins to boil, add the potatoes. Cook for 10 minutes. Stir occasionally.
Remove the potatoes to a paper towel to cool and dry.
When the potatoes and onions are cool enough to handle, cut two sheets of parchment paper (or foil) about 24 inches long.
Fold the parchment (or foil) so that it is almost a square (12 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.
Place the potatoes on one half of the heart. Stack them so they fan out horizontally, overlapping each other by about 1/4 inch.
Sprinkle 1/16 teaspoon of salt over the potatoes.
Place the salmon filet on top of the potatoes.
Top with the capers (and some of the caper juice), pine nuts, cippolini onions, and the butter.
Sprinkle the remaining 1/8 teaspoon salt evenly over the two salmon filets and add fresh ground black pepper to taste.
Close the parchment by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The pouch with the fish inside will be in the shape of a large half circle.
Place the pouches on a cookie sheet and then into the oven and cook for 15 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
If you don’t have or don’t want to spend the money on parchment paper, foil works well. Generally you need to cut the cooking time by about 10% since the foil holds the steam better.