Spicy Salmon in Parchment

A great way to make a beautiful piece of fatty salmon. The marinade is tasty and the fish cooks perfectly with this method. The original recipe calls for homemade Sriracha, but my substitution works just as well. Serve with a salad and steamed rice for an easy weeknight dinner.


Spicy Salmon in Parchment
Adapted from a recipe by Gweneth Paltrow
Serves 4

1 lb salmon filet
Zest of 1/2 lime
1 1/2 Tblsp fresh squeezed lime juice
1 1/2 tsp red curry paste
1 Tblsp maple syrup or honey
sea salt
2 Tblsp chopped cilantro

Preheat oven to 425 degrees. Line a rimmed baking pan with a large piece of parchment paper.

Make the marinade by whisking together the lime zest, juice, curry paste, maple syrup and salt. Set the salmon, skin side down, in the center of the parchment lined pan. Pour the mixture over and fold up the parchment paper around the fish to make an enclosed packet. Staple it closed.

Roast for 15 minutes and check for doneness. It should be flaky on the surface and slightly translucent inside. Garnish with cilantro and serve hot.