|From Seafood alla Siciliana: Recipes and Stories from a Living Tradition (Lake Isle Press, 2009)|
A fish from Northern Waters, salmon appeared in Sicilian markets only in the aftermath of globalization. It is a convenient and delicious option for American cooks, however, and takes very well to Sicilian flavors. Seasoned couscous goes well with this dish.
1-1/2 pounds wild salmon or Artic char fillet in 1 piece, at room temperature
- Preheat the oven to 500°F. Tear off a piece of heavy-duty aluminum foil (or a double layer of regular foil) large enough for the salmon plus a border of about 5 inches on all sides. Lay it shiny side down on a rimmed baking sheet.
- Place the salmon filet, skin side down, on the foil. Season with salt and pepper. Drizzle the salmon liberally with olive oil and pour the wine over it (turn up the foil edges if necessary to trap the liquid); arrange the lemon slices in an overlapping pattern down the center. Scatter the olives (if using) and capers around. Draw together the long edges of the foil and fold over several times, crimping tightly to prevent leakage but leaving ample room for steam to circulate; close the ends in the same way.