Salmon and Lentils en Papillote With Cilantro
From GFF Magazine [1]
Ingredients
- 1 teaspoon ground cumin
1 teaspoon ground coriander
6 tablespoons olive oil
1 cup (about 1⁄2 bunch) cilantro leaves, packed
Juice and zest of 1 lemon
2 cloves garlic, peeled
1 teaspoon paprika
4 (6-ounce) skinless salmon fillets or 8-ounce salmon steaks
1⁄2 teaspoon kosher salt
2 cups cooked lentils
6 ounces baby spinach
20 cherry tomatoes of various colors, halved
Directions
- Preheat the oven to 375°F. In a small sauté pan over medium heat, toast the cumin and coriander, stirring until just fragrant, about 2-3 minutes.
- Pour the spices onto a plate to cool, and set aside.
- In a blender or food processor, combine 4 tablespoons olive oil, 1⁄2 cup cilantro leaves, lemon juice and zest, garlic, paprika, cumin, and coriander.
- Prepare 4 parchment-paper squares, each as long as the roll is wide.
- Season the salmon with the salt.
- Place 1⁄2 cup cooked lentils onto the center of each of the 4 parchment-paper squares.
- Top each with one quarter of the spinach, 1 salmon fillet, and 10 tomato halves.
- Slather the salmon and tomatoes with the blended cilantro paste, and drizzle each with 1⁄2 tablespoon olive oil.
- Fold the parchment squares to enclose the ingredients, and crimp the edges to seal.
- Bake on a baking sheet for 15-18 minutes, depending on the fish’s thickness.
- Open each packet (careful of the steam), transfer the packets to a serving plate, garnish with the remaining cilantro, and serve.
Information
- Category
- Main Dishes
- Cuisine
- Mexican
- Yield
- 4 servings
- Total Time
- 19 minutes, 59 seconds