Salmon

1. Preheat the oven to 375° F.
2. 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.
3. 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

1. Cut open the leek, lengthwise, and rinse thoroughly to remove any trapped sand and dirt. Chop into inch-long pieces.
2. 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.
3. 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.