I am fortunate to have an amazing fish store in my neighborhood. In an era where most Manhattanites order their groceries online, I refuse to give up the joy of personally selecting them. I walk into the fish store and the busy staff greet me, allowing me to review the fish. This fish store also has a wholesale division serving many Michelin-grade and Japanese restaurants. Watching them fillet a tuna or a salmon is an art , and it’s exciting when I point to the fish of my choice. Next, it gets descaled, cleaned, and trimmed to my liking.
Ingredients
- A piece of salmon fillet is an excellent choice. Paired with starch and vegetables, everything can come together in under half an hour.
- 2 LB Salmon Fillet 1 tsp salt 3 TBS olive oil 1 cup sliced sun-dried tomatoes ½ cup pitted kalamata olives 3 TBS dried oregano
- For the Sauce ½ cup olive oil 1 garlic clove, finely minced (optional) 2 TBS fresh lemon juice 1 jalapeno, super finely chopped 1 TBS sumac Mix well in a bowl.
Note: Two sheets of equal-sized parchment paper that will cover the large baking pan.
Ingredients
Preheat the oven to 425 F.
- Place one of the sheets of parchment paper in the baking pan and brush with olive oil.
- Place the salmon fillet in the center, skin side down, making sure there is one inch of space on each end.
- Rub with salt, oregano, and olive oil.
- Pile the sun-dried tomatoes and olives evenly.
- Cover with the other sheet and wrapping is the key. Start at the edge with one fold and pleat it to make sure it is tightly wrapped.
- Bake for around 25-30 minutes.
- Serve with parchment paper and open it in front of the guests, as it is joyful.
Serve the sauce either on top or on the side.
