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Coconut Curry Salmon en Papillote
The steam cooking that happens in papillote guarantees that your fish comes out of the oven beautifully moist and tender.
YIELDS
4
Ingredients
- 4 (about 200 g each) salmon fillets
- 1 cup (250 ml) coconut milk
- 2 tablespoons prepared red Thai curry paste
- 1 garlic clove, minced
- 1 tablespoon finely grated ginger
- 1/2 teaspoon crushed red pepper flakes, optional
- 2 limes
- Kosher salt
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup snow peas (150 g), whole or sliced
- 2 green onions, thinly sliced
- Chopped peanuts, for serving
- Cilantro, for serving
Directions
- Heat your oven to 350°F, set out a large sheet pan, and lay out four large squares of parchment paper. Scrunch the parchment paper to give it a bit of texture, then slightly flatten it.
- Place a piece of salmon onto the centre of each piece of parchment and set aside.
- In a glass measuring cup or medium bowl, whisk together the coconut milk, red Thai curry paste, garlic, ginger, and red pepper flakes if you like a bit of extra spice. Add in the zest and juice of 1 lime 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 toward the sides, curl the edges up.
- Divide over the cherry tomatoes and snow peas. Seal the packets by gathering two 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 four 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. Enjoy!
