Thai Curry Salmon

With a kick of heat from Thai chiles and creaminess from coconut milk, this salmon and rice noodle dinner is a total knockout that is sure to be on repeat.

Makes 4 servings

½ (6.75-ounce) package matchstick rice noodles 1 bunch green onions ¾ cup plus 3 tablespoons unsweetened coconut milk, divided

2 Thai chiles, thinly sliced 2 tablespoons soy sauce 1 tablespoon grated fresh ginger 1 tablespoon red curry paste 4 (6-ounce) skinless salmon fillets

1 lime, thinly sliced

Lime wedges, to serve

Garnish: toasted sesame seeds, thinly sliced snow peas, matchstick carrots

Preheat oven to 400°.

Cover noodles with hot water in a medium bowl. Let stand for 10 minutes. Drain, and pat dry.

Separate white part and green part of green onions. Cut white parts in half. Thinly sliced green parts. Set aside.

Combine ¾ cup coconut milk, chiles, soy sauce, and ginger in another medium bowl.

Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half, creating a triangle; unfold parchment. Divide noodles among parchment squares, placing on left side next to fold. Top each with coconut milk mixture and white part of green onion.

Combine curry paste and remaining 3 tablespoons coconut milk in a small bowl. Spread mixture on top of salmon fillets. Place 1 salmon fillet on each packet. Top with lime slices. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a rimmed baking sheet.

Bake until parchment is lightly browned and puffed, about 10 minutes. Let stand for 5 minutes. Cut an “X” in top of each packet, letting steam escape, and gently pull back paper. Top with green part of green onion. Serve with lime wedges. Garnish with sesame seeds, snow peas, and carrot, if desired.

PRO TIP Before using, whisk coconut milk to avoid lumps.