The Ultimate Salmon in Parchment

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I made this and my family and I loved it. I made it according to the recipe, because if I didn't, I shouldn't be writing a review. The only reason I didn't give it five stars is because I am trying to cut down on the amount of butter my family consumes.

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I've made this recipe three times now and it has turned out wonderful each time! The only thing I did differently was I used large condiment cups to freeze my broth in and it was more than enough broth to steam the couscous! Excellent recipe!!!!!!

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The spices in this recipe were awesome. We tried it with tilapia instead of salmon and it turned out great. The curry butter was especially a treat. I would suggest like some others have that you make the cous cous on the stove top. It didn't work in the parchment for us (after trying it twice! It's too sticky in parts and not cooked at all in others.

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I love cooking fish this way and can understand one can do multiple variations, but I don't understand why people change 5 things in the recipe without trying it first as is, then presume to put a review here. THAT IS NOT THE DISH THE SHOW WAS ABOUT!!

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I'm not a big fish lover, but this salmon was awesome! I cooked the couscous on the stove,rather than with the salmon and used shrimp instead of mussels and broccoli instead of the asparagus. The curry butter was amazing and gave it an amazing taste. i didn't use the other spices for my salmon, instead i used lemon pepper seasoning. and topped it with green onions after. My whole family loved it, even my one year old!!

It was very easy to cook (never cooked fish before this and i will definitely be making this again and again!

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This is one of those recipes that uses a technique that lends itself really well to variations! I did it pretty much by the book the first time, but skipped the couscous part, as I didn't trust it to cook in time with so little liquid. (From the other reviews, sounds like I made the right choice! I used leftover rice pilaf as the base instead.

Last night, I stumbled on an incredible variation: I used chopped tomatillos, onion and garlic as the base, and used talapia instead of salmon, and prawns instead of mussels. The curry butter is out of this world, so I didn't change that at all. The family LOVED it, and they THOUGHT they hated curry, so I didn't tell them what it was til after dinner! Also added a new twist to the garnish - a Rachael Ray gimmick - I soaked capers in milk, drained and dried them, and fried them. I was shocked at how good the final dish turned out!!

Keeping the parchment method and the curry butter as the "foundation", I'll make this recipe again and again, while playing around with the other ingredients. Thanks Tyler, for such a versatile recipe!

Jeff

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I made this last night it was out of sight! The I infused the clams with the couscous otherwise followed the the recipe.Also use shallots instead of scallions.A winner! I am going keep making Curry Butter it has vast potential.

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I also cooked the couscous ahead of time and used the whole grain type. I added carrots and some asparagus to the packet as well. When I served it I used very little butter and it was still so delicious. I squeezed some more lemon on top. While it was in the oven, I cleaned up the kitchen and clean up was a breeze. I have passed this recipe on to family and friends. Thanks for the great recipe.

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Recipe is awesome...it's all in wrapping the fish properly and you have an amazing meal...kudos to Tyler once again...keep up the food and fun.

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Althought the preparation is simple the couscous is under cooked and the seasoning is over powering for the delicate rich flavors of salmon. Seasoning proportions can be controlled to reduce the spices and a double amount of cubed broth would need to be added for the couscous.