SALMON BAKED IN A BAG WITH CITRUS, OLIVES AND CHILIES
Start to finish: 35 minutes
1 small orange
Four skinless 6-ounce centre cut salmon fillet pieces
1/4 cup chopped fresh rosemary
2 tablespoons extra-virgin olive oil
1/3 cup pitted and chopped olives, preferably oil-cured
1/2 serrano chili, thinly sliced crosswise
Heat the oven to 400 F.
Cut the orange and lemon in half crosswise. Thinly slice 1/2 of the orange and 1/2 of the lemon into thin slices. Juice the remaining halves of both fruits.
Set a 24-inch-long sheet of kitchen parchment on a baking sheet. Fold the sheet in half across the short side, then open the folded parchment (like a book), leaving one half of it on the baking sheet. Arrange about half of the orange and lemon slices in a single layer in the centre of the parchment on the baking sheet.
Sprinkle half the rosemary over the citrus slices. Set the salmon over the rosemary, then sprinkle with salt, the citrus juices and oil. Scatter the olives and chili over the salmon pieces. Top each piece of salmon with a quarter of the remaining rosemary and citrus slices.
Fold the second half of the parchment over the fish, then crimp and fold the edges together to create a sealed packet. Bake — on the sheet pan — on the oven's middle shelf for 10 to 12 minutes, or until just cooked through (stick a paring knife through the parchment and salmon; it should move easily through the fish if done).
Cut open the parchment, discard the citrus slices from the top of the salmon, then place each piece on a serving plate. Spoon some of the olives, chilies, rosemary and juices over each piece.
Nutrition information per serving: 440 calories; 260 calories from fat (59 per cent of total calories); 29 g fat (5 g saturated; 0 g trans fats); 100 mg cholesterol; 9 g carbohydrate; 2 g fiber; 5 g sugar; 35 g protein; 490 mg sodium.Suggest a correction