2cupsfrozen black eyed peas (dry or fresh also work just fine just prepare them ahead as instructed, which is similar)
1medium leek
salt and pepper to taste
Salmom
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
4
Cut open the leek, lengthwise, and rinse thoroughly to remove any trapped sand and dirt. Chop into inch-long pieces.
5
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.
6
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.
Ingredients
Salmon
212x16 inch sheets of parchment paper
26 oz salmon filet portions
2tbspDurant Olive Mill Orange Fused Olive Oil
2tbspcapers
Black Eyed Peas
2cupsfrozen black eyed peas (dry or fresh also work just fine just prepare them ahead as instructed, which is similar)
1medium leek
salt and pepper to taste
Directions
Salmom
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
4
Cut open the leek, lengthwise, and rinse thoroughly to remove any trapped sand and dirt. Chop into inch-long pieces.
5
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.
6
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.
Notes
Orange Fused Olive Oil Salmon en Papillote with Lucky Black Eyed Peas
