I cooked this dish in the aftermath of a terrible earthquake in central Italy. The tragedy made me think about how I spend my time, and therefore to mindful cooking and mindful living -- staying in the present.
I didn't think about the ingredients for too long; I wanted to eat fish, so I seasoned it with what I had in the pantry on the evening of August 24th, 2016. Feel free to substitute capers with olives, anchovies, or sun dried tomatoes. Feel free to bake halibut instead of salmon, or mahi-mahi, or your favorite fish. Trust your taste, trust your creativity, and enjoy supper with your loved ones.
| Servings | Prep Time |
| 2 people | 15 minutes |
| Cook Time |
| 20-25 minutes |
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I cooked this dish in the aftermath of a terrible earthquake in central Italy. The tragedy made me think about how I spend my time, and therefore to mindful cooking and mindful living -- staying in the present.
I didn't think about the ingredients for too long; I wanted to eat fish, so I seasoned it with what I had in the pantry on the evening of August 24th, 2016. Feel free to substitute capers with olives, anchovies, or sun dried tomatoes. Feel free to bake halibut instead of salmon, or mahi-mahi, or your favorite fish. Trust your taste, trust your creativity, and enjoy supper with your loved ones.
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Ingredients
- 2 salmon fillets
- 4 tablespoons extra-virgn olive oil or to taste
- 1 roma tomato diced
- 1 chopped shallot
- 1 Lemon
- 1/4 cup Capers
- 1 tablespoon dill
- 1 tablespoon Italian parsley
- 1 tablespoon white wine
- 1 tablespoon Green peppercorns
- 10 Green olives
- Salt and freshly ground black pepper
Servings: people
Units:
Instructions
- Preheat the oven to 400 degrees F.
- Finely chop shallot and cook with 2 teaspoons of extra-virgin olive oil in a pan until browned and softened. Stir in the capers, green olives (pitted and roughly chopped), and green peppercorn.
- Place salmon atop a sheet of foil, spoon the shallots, capers, olives and green peppercorn on top of the salmon.
- In a mixing bowl, toss the diced tomato with 2 tablespoons of extra-virgin olive oil, 1 teaspoon of lemon juice, dill, parsley, salt and pepper. Now spoon the tomato seasoning mixture on top of salmon. Wet with white whine, quarter the lemon and place it next to the fillets.
- Wrap the ends of the foil to form a spiral shape and fold the sides of the foil over the fish to cover it completely. Seal the little pockets closed and place them on a baking sheet. You can wrap the fillets individually or together in the same foil. When the portions are for two I only use one foil.
- Bake until the salmon is just cooked through, about 20-25 minutes, according to its weight. With a wooden or metal spatula, transfer the fillets and their sauce to plates and serve.
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