Orange Fused Olive Oil Salmon en Papillote with Lucky Black Eyed Peas
The perfect healthy recipe to ring in the new year!
- 2 12x16 inch sheets of parchment paper
- 26 oz salmon filet portions
- 2 tbsp Durant Olive Mill Orange Fused Olive Oil
- 2 tbsp capers
Black Eyed Peas
- 2 cups frozen black eyed peas (dry or fresh also work just fine just prepare them ahead as instructed, which is similar)
- 1 medium leek
- salt and pepper to taste
Salmon
- Preheat the oven to 375° F.
- Fold one sheet of parchment in half and crease firmly. Unfold and place one filet on the side of the crease. Top with 1 tablespoon of orange fused olive oil and one tablespoon capers. Fold the paper back over the top of the salmon and begin at a creased corner, crimping all around the open edge to create a sealed parcel. Repeat process for the second filet.
- Place parcels onto a sheet pan and bake for 12 minutes. Remove and cut a 1" vent in the paper to prevent overcooking. Remove from paper and plate with black-eyed peas.
Black-eyed Peas
- Cut open the leek, lengthwise, and rinse thoroughly to remove any trapped sand and dirt. Chop into inch-long pieces.
- In a pot of boiling water add frozen black-eyed peas and cook for 30 minutes on medium heat. Reduce to a simmer and cook covered for an additional 30 minutes. Drain and set aside.
- In a large saute pan heat orange fused olive oil and add chopped leeks. Sweat the leeks but don't caramelize them. When they are starting to become translucent add black-eyed peas and stir. Cook for about ten minutes. Season with salt and pepper to taste and plate with salmon filets.
