Coconut-Red Curry Salmon in Parchment (En papillote)
SERVES TWO (420 calories per serving)
WATCH THE VIDEO:

Coconut Curry Mixture:

1/2 cup coconut milk
2 T Thai red curry paste (depending on how spicy you like it!)
2 T Thai sweet chili sauce

Mix above three ingredients together

Parchment paper
2 5-ounce salmon filets, skin off
2 T each minced fresh basil and cilantro
1 tsp sea salt (or you may use fish sauce)
2 green onions, cut into thin strips
1 ½ red bell peppers, cut into thin strips

Other options for tucking inside the packet could include diced mango, papaya, fresh shrimp or crab meat, use your imagination!!)

INSTRUCTIONS

Preheat your oven to 400 degrees F.

Cut two 18-inch lengths of parchment paper. Fold each in half and trace a large, fat half-heart shape on each one. (See diagram below.) Cut out the shapes and proceed as directed.

Open the parchment paper shape and lay a salmon filet on one half of the paper. Top with a little of the coconut and curry mixture. Lay half of the green onion and red bell pepper strips on top.

Fold the other half of the parchment over the fish and starting at the top of the paper, make a small fold to crease the 2 sides together. Repeat with a second fold overlapping the first and continue around the whole outer edge of the paper.

Make the second packet just like the first.

Bake the packets for 10-12 minutes or until puffed and sizzling. Open carefully, there’s hot steam inside! Garnish with sprigs of cilantro or basil and wedges of fresh lime.

Recipe developed by Lynne Vea