Saumon rôti lentement en papillote

Ingredients for Slow-Roasted Salmon in Parchment Paper

• 2 cuillères à soupe d'huile d'olive extra-vierge, plus pour arroser

• 1 onion, thinly sliced

• 1 feuille de laurier

• Sel kasher

• 150g Castelvetrano olives, pitted, quartered

• 40g drained capers

• 40g raisins

• 90ml dark rum

• 2 cuillères à soupe de jus de citron vert frais

• 4 (170g) salmon fillets, patted dry

• Poivre noir fraîchement moulu

• 4 tablespoons coarsely chopped coriander, divided, plus more for serving

• Quartiers de lime (pour servir)

Preheat oven to 135°C. Heat 2 tablespoons oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25–30 minutes.

Add olives, capers, raisins, and 2 tablespoons water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 tablespoon water. If needed, add a splash or two more of water so mixture is saucy; season with salt.

Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the centre of paper; scatter 1 tablespoon coriander over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 45ml coriander.

Bake packets until salmon is cooked through, 20–22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more coriander. Serve with lime wedges for squeezing over.

Sauce can be made 2 days ahead. Let cool; cover and chill. Before using, add water to loosen if it looks tight.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.