A new favorite recipe among our students at The Real Food Academy Thursday nights' adult cooking classes. You can alternate the fish or the vegetables. Serve warm with Soba noodles, quinoa or sorghum.
Curry Salmon in Papillote
Servings 4 each
- 1 tbsp curry paste
- 2 each thai chili minced
- 1/4 cup cilantro minced
- 1/2 cup onion sliced thin
- 4 cloves garlic minced
- 1 tbsp juice of one lime
- 1 tsp lime zest
- 2 tsp fish sauce
- 1/2 cup fresh Thai basil leaves
- 1/4 cup veggie broth
- to taste salt and pepper
- 2 cups carrots and zucchinni mixed julienne
- 4 each 8 oz. salmon fillets
- 4 pieces large heart shaped of parchment paper
Pre-heat oven to 375° f.
Mix the Thai chili, cilantro, onion, garlic, lime juice, zest , fish sauce, basil leaves & vegetable broth.
Layer carrots and zucchini in the center of the heart to one side of the fold, next the salmon fillet, and spoon 1 tbs of sauce over the fish
fold over the heart and begin folding the edges of the paper starting at the top of the heart/curve and working your way down to the point.
Twist the bottom tip several times to ensure the package is sealed,
bake packages for 15 to 20 minutes.
Open package very carefully and enjoy.