Slow-Roasted Salmon in Parchment Paper
"Here’s the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It’s hands-off, and the parcels can be assembled ahead of time. If it’s new to you and sounds intimidating, reread the previous two sentences until confidence is instilled...."
INGREDIENTS
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2 tablespoons extra-virgin olive oil, plus more for drizzling
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1 onion, thinly sliced
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1 bay leaf
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Kosher salt
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1 cup Castelvetrano olives, pitted, quartered
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1/4 cup drained capers
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1/4 cup raisins
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6 tablespoons dark rum
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2 tablespoons fresh lime juice
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4 (6-ounce) salmon fillets, patted dry
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Freshly ground black pepper
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4 tablespoons coarsely chopped cilantro, divided, plus more for serving
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Lime wedges (for serving)
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