It’s winter in Los Angeles: getting dark early, cold (low 60s, even high 50s) and even raining every couple weeks for a whole day. Might as well be London. So I’ve been craving warm beach weather and summertime food, and found myself mentally transported recently to an Italian island eating beach-side and enjoying the freshest fish prepared in a very light way.

Which brings me to Salmone in Cartoccio. This simple approach to bake (and steam) fish is a perfect way to preserve the light texture of salmon but also to use winter vegetables, in this case Brussels sprouts and leeks.

Continue reading Salmon Baked in Paper (Salmone in Cartoccio) at Our Italian Table.