Cold Thai Salmon

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We like salmon and love Thai food and flavorings so this seemed like a perfect pairing. But we thought it was just OK, overly hot from the amount of green curry paste called for and lacked the little bit of sweet component that makes the "sweet - hot - sour" combination of Thai food so great. Not a bad recipe, just not a good fit for our palates.

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took the liberty to use red snapper as my family likes mild fish and just used a light spread of thai green chili paste--served in individual packets along with saffron jasmine rice and asparagus and everyone raved! Could easily make ahead and then bake later. Its spicy and delicious--PS used lime zest in place of leaves!

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The green curry added a sour flavor to the fish. I liked cooking it in the parchment, I think that turned out well. But I scraped the curry paste off before serving it. I think a lighter sauce would have been better.