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Sunday Dinner: Thai Salmon


Since the majority of you would rather eat Thai food to tacos, I thought it was time to feature a Thai recipe. The weekend is perfect for experimenting with new types of cuisine, so make this fragrant salmon tonight.

If you've never made Thai food don't worry, the techniques and ingredients are simple. Salmon is cooked en papillote with green curry paste, fish sauce, and white wine. Serve with white rice or peanut noodles for a complete meal. To look at the recipe, read more.



Thai Salmon
From Sara Moulton

1 bunch cilantro
1 to 1 1/2 pounds fresh salmon fillets
1/8 teaspoon salt
1/8 teaspoon Asian white pepper or black pepper if you can't find it
2 tablespoons extra-virgin olive oil
2 tablespoons green curry paste
4 cloves garlic
1 shallot
2 kaffir lime leaves
1 lime
2 tablespoons fish sauce
1/4 cup white wine
1/4 cup chicken or fish stock
Cooked jasmine rice, for serving (optional)

  1. Preheat the oven to 375 degrees F.
  2. Place the bunch of cilantro in a bowl and let it soak for a few minutes to remove the dirt.
  3. Put each salmon fillet on a piece of parchment paper, flesh side up. Season the fish with salt and pepper. Pour the olive oil over the fish, then smear the green curry paste on top of the salmon.
  4. Dice the garlic and shallots and sprinkle them on top, then place the lime leaves on top, as well.
  5. Cut the lime in 1/2 and squeeze the lime juice over the fish.
  6. Fold the parchment paper around the fish creating a pan like shape. Finally add the fish sauce, wine and chicken stock.
  7. Drain the bowl of cilantro leaves and pat them dry with a paper towel. Garnish the top with some chopped cilantro leaves.
  8. Close up the pouches and place on a baking sheet. Bake 20 to 30 minutes.
  9. Serve with fresh cilantro sprigs and jasmine rice can also accompany the dish if you are eating it hot.

Serves 4-6.

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