Slow-roasted salmon in parchment paper from Bon Appétit Magazine, December 2017: Holiday Special (page 16)

  • dark rum
  • salmon fillets
  • bay leaves
  • capers
  • limes
  • cilantro
  • onions
  • Castelvetrano olives
  • raisins

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on December 08, 2017

    Slow baking the salmon in parchment resulted in meltingly moist tender salmon. The sauce was fairly simple to put together but has huge flavor. I subbed in green olives and only used half as many as called as I knew their flavor would be stronger than the milder olives called for. All in all this is a very flavorful simple way to cook salmon and we will be making this one again.

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