Thai Inspired Salmon in Parchment with Coconut Rice

Thai Salmon in Parchment_.jpg

Thai Inspired Salmon in Parchment with Coconut Rice

For the rice

  • 1 cup jasmine rice

  • 1 1/4 cup coconut milk (or combination of water and coconut milk)

  • pinch of salt

  • pinch of sugar, optional

For the salmon:

  • 4 - 6 oz filets of salmon,

  • 2 Tbs. curry paste

  • 1/2 cup coconut milk

  • 1 cup julienned carrots

  • 1 Tbs. grated fresh ginger

  • 1 minced shallot

  • 1/4 cup scallions, white parts only, save the green parts for garnish

  • 1 Tbs. lime zest

Preheat oven to 425°F. Cut out 4 large hearts of parchment paper, about 16 wide.

First make the rice by bringing the rice, coconut milk, salt, and sugar to a boil. Cover and reduce the heat to a low simmer. Cook until all of the liquid is evaporated. Remove from heat and let sit for at least 20 minutes. Fluff with a fork and keep warm (the rice will have a layer of coconut cream on top after it cooks, just fold that in when you fluff the rice).

In a small bowl stir together the ginger, shallot, scallions, and lime zest. Place one of the parchment paper hearts open on the counter. Lay 1/4 cup of the carrots in an even layer. top with 1 piece of salmon. Brush the salmon with some curry paste and top with 1/4 of the ginger, shallot, scallion mixture. Drizzle with 1/4 cup coconut milk then seal the parchment paper up tightly and repeat with the remaining ingredients.

Place parchment pockets on a baking sheet and bake for 10 - 12 minutes or until salmon is cooked through. Serve the salmon garnished with more scallions, fresh basil, a squeeze of lime juice, and a dash (or more to taste) of fish sauce.

Makes 4 servings.

Fridge ForagingAmanda Frederickson5 Comments