Slow-Roasted Salmon In Parchment Paper

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 onion, thinly sliced
• 1 bay leaf
• Kosher salt
• 1 cup Castelvetrano olives, pitted, quartered
• 1/4 cup drained capers
• 1/4 cup raisins
• 6 tablespoons dark rum
• 2 tablespoons fresh lime juice
• 4 (6-ounce) salmon fillets, patted dry
• Freshly ground black pepper
• 4 tablespoons coarsely chopped cilantro, divided, plus more for serving
• Lime wedges (for serving)

1. Preheat oven to 275u0b0F. Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25-30 minutes.
2. Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.
3. Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 Tbsp. cilantro.
4. Bake packets until salmon is cooked through, 20-22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more cilantro. Serve with lime wedges for squeezing over.
5. Sauce can be made 2 days ahead. Let cool; cover and chill. Before using, add water to loosen if it looks tight.

extravirgin olive oil, onion, bay leaf, kosher salt, castelvetrano olives, capers, raisins, dark rum, lime juice, salmon, freshly ground black pepper, cilantro, lime wedges

Taken from www.epicurious.com/recipes/food/views/slow-roasted-salmon-in-parchment-paper (may not work)