Recipe courtesy of Mary Berg
Coconut Curry Salmon en Papillote
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 620
- Total Fat
- 44 g
- Saturated Fat
- 18 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 46 g
- Cholesterol
- 110 mg
- Sodium
- 914 mg
Show off another French technique with this Thai-inspired Coconut Curry Salmon en Papillote, steam-cooked in a paper parcel.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 620
- Total Fat
- 44 g
- Saturated Fat
- 18 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 46 g
- Cholesterol
- 110 mg
- Sodium
- 914 mg
Ingredients
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Directions
- Preheat your oven to 350 degrees F, set out a large sheet pan and lay out 4 large squares of parchment paper. Scrunch the parchment paper up a bit to give it a bit of texture, then slightly flatten. Place a piece of salmon onto the center of each piece of parchment and set aside.
- In a glass measuring cup or medium bowl, whisk together the coconut milk, Thai red curry paste, ginger, garlic and red pepper flakes if you like a bit of extra spice. Add in the zest and juice of 1 of the limes and season to taste with salt. Carefully pour this coconut milk mixture over each piece of salmon. Since you scrunched up the parchment paper, the coconut milk shouldn’t just spill out everywhere but, if it does start to creep towards the sides, curl the edges up.
- Divide the cherry tomatoes and snow peas over the fish. Seal the packets by gathering 2 sides of the parchment over the fish and folding over a few times to form a seam. Fold up the edges to seal and place on the sheet pan. If the packets aren’t staying closed, feel free to use a binder clip.
- Bake the salmon for 20 to 25 minutes, depending on the thickness of the salmon fillets and your desired doneness.
- To serve, cut the remaining lime into 4 wedges. Place the unopened packets onto plates and, just before digging in, open the packets and garnish with green onions, chopped peanuts and cilantro with a lime wedge on the side.
