Salmon in Cartoccio with Caponata - Donatella Arpaia | Restaurateur & TV Chef | Recipes & Food

Ingredients

• 12 ounces Italian-style caponata, from a jar or the refrigerator section, well drained
• ¼ teaspoon dried Greek or wild oregano
• 1 ½ tablespoons finely chopped fresh herbs, such as dill, flat-leaf parsley, or basil
• 1 ½ teaspoons white wine vinegar
• 4 wild salmon fillets (about 6 ounces each)
• Kosher salt & freshly ground black pepper
• 2 teaspoons white wine or vermouth