20-Minute Indian Salmon in an Envelope
Recipe By Shuli Madnick
- Cooking and Prep: 30 m
- Serves: 4
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No Allergens
Ingredients (8)
Main ingredients
Sommelier Suggests
Start Cooking
To Prepare the Salmon
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Preheat oven to 400°F.
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Wash salmon fillet in cold water and pat gently with paper towel to dry.
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Line a baking dish with foil or Gefen Parchment Paper. Place washed and patted dry salmon fillet on top of parchment, sprinkle with salt and pepper to taste and some curry powder.
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Layer with sliced tomato and lemon on top of salmon. Add cilantro leaves on top of tomato and lemon slices.
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Cut another piece of parchment paper large enough to use as a tent to cover the salmon. Fold bottom and top edges of the parchment paper all around to keep moisture in.
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Bake for 20 minutes. Watch out for the steam as you open the parchment envelope while the salmon is still hot.
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Garnish with additional fresh cilantro leaves and serve with peach chutney/salsa.
Note:
Cook’s note: Short on time? Layer foil or parchment paper on a baking sheet. Prepare the fish as described above and layer another sheet of foil or parchment paper on top like a tent, without folding the edges and voila—into the oven. It works just the same!
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