THAI-INSPIRED SALMON IN PARCHMENT WITH COCONUT RICE
Serves 4
INGREDIENTS Rice:
1 cup jasmine rice
1¼ cup coconut milk (or combination of water and coconut milk)
Pinch of salt
Pinch of sugar, optional
Salmon:
1 tablespoon grated fresh ginger
1 minced shallot
¼ cup scallions, white parts only; save the green parts for garnish
1tablespoon lime zest
1 cup julienned carrots
4salmon fillets, 6ounces each
2tablespoons curry paste
½ cup coconut milk
Garnishes: Scallions, fresh basil, fresh lime juice and fish sauce
DIRECTIONS
Heat oven to 425degrees. Cut out four large — 16inches wide — hearts from parchment paper. 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 the liquid is evaporated. Remove from heat and let sit for at least 20minutes. 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). For the salmon: In a small bowl, stir together the ginger, shallot, scallions and lime zest. Place one of the parchment paper hearts on your work surface. 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 a quarter of the ginger-shallotscallion mixture. Drizzle with 2tablespoons coconut milk, then fold the paper over the top and seal the edges tightly. Repeat with the remaining ingredients. Place parchment pockets on a baking sheet and bake for 10to 12minutes, 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.