Mediterranean Salmon en Papillote
Citrus-spiced salmon oven-steamed in parchment, served over a warming bulgur tabbouleh.
A family recipe from Almog Peleg, a student at Collin College Culinary. Quick to prepare, it pairs citrus-spiced salmon en papillote (oven-steamed in parchment) with the warming flavors of a hearty bulgur tabbouleh. Serves 2-4.
Method
Directions
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1
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.
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2
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.
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3
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.
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4
Place tabbouleh salad on a plate, top with salmon filets, and garnish with a sprinkle of sumac spice.
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