Ingredients for Slow-Roasted Salmon in Parchment Paper

• 2 colheres de sopa de azeite de oliva extra-virgem, mais um pouco para regar

• 1 cebola, fatiada finamente

• 1 folha de louro

• Sal kosher

• 150g Castelvetrano olives, pitted, quartered

• 40g drained capers

• 40g de passas

• 90ml dark rum

• 2 colheres de sopa de suco de limão fresco

• 4 (170g) salmon fillets, patted dry

• Pimenta preta moída na hora

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

• Fatias de limão (para 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.