Salmon is such a gorgeous fish. I absolutely adore it. Sometimes I think I could eat it everyday. It’s such a quick, healthy and versatile meal. Every couple of months, Scuba and I make the trip to our local fish market and pick out a nice looking salmon. The lovely fishmonger cleans it and even cuts it up into portion sized pieces for us. We end up with about 20 to 25 meals from 1 fish. I freeze the portions in pairs for the two of us, and defrost it in the fridge overnight for a meal the next day. Apparently you can freeze salmon for up to 3 months before impacting on the quality and flavour, but in this house the salmon is long gone by then!
VARIATIONS: I know I’ve been extolling the virtues of salmon, but this would also work with trout or tuna, or a firm fleshed white fish like cod or snapper. A delicate fleshed fish like barramundi can also be used, but the amount of curry paste should be reduced as to not overwhelm the flavour of the fish. If fish is not your thing, this would work just as well with a chicken breast, just increase the cooking time. I think that the flavours would also complement firm or fried tofu (If anyone tries this, please let me know!) You could use green or yellow curry paste if you don’t have any red handy.
GLUTEN FREE SUBSTITUTIONS: Make your own curry paste unless you can find a gluten free store bought one.
Begin by laying out a double thickness of aluminium foil in a square of about 30cm x 30cm – about 12 “x 12 “. Lightly grease foil with a minimal amount of oil to stop the fish from sticking, about 1/2 teaspoon should be adequate. Lay your fish onto the foil. Admire it’s glistening flesh. Now grab your goodies that you are going to use to anoint this fabulous fish. Some days, I win the fight with alliteration, other days it beats me. Arrange the roughly chopped coriander leaves over the fish, followed by some sliced cherry tomato, garlic paste, curry paste, a squeeze of lime and a dash of coconut milk. Don’t be tempted to add extra curry paste, or it can overwhelm the fish. At this time you could also add a splash of fish sauce, some palm sugar or some bruised lemon grass. I had run out, so I left it out.
Now carefully wrap the aluminium foil so that the fish is fully contained and relatively leak proof. Pop it in the oven in top of a cookie sheet or similar, and let the magic happen. When the cooking time has elapsed, carefully take it out of the oven and open the top of the foil – preferably without burning yourself on the steam. It will be hot so please remember that burns are not in this year.
Once you can open the parcel safely, gently wrangle the fish onto your serving plate. Serve with steamed vegetable and jasmine rice.
Happy Eating 😛
Thai Scented Oven Baked Salmon Parcels
Preparation time: 10 minutes
Cooking time: 20 minutes
Yield: Serves 4 generously
- 4 x 150g/5.3oz fillets of salmon
- 2 teaspoons/10mL oil (olive, canola or coconut would all be fine)
- 1 medium bunch coriander leaves and stem, well washed and roughly chopped
- 4 cherry tomatoes, quartered
- 2 tablespoons crushed garlic, or to taste
- 8 level teaspoons red curry paste
- 2 limes, halved
- 2/3 cup/5.5 fl oz/160mL coconut milk, regular, reduced fat and low fat all fine
Preheat oven to 180 °C (355 °F). Lay out 4 separate pieces of aluminium foil (double thickness each) in a square of 30cm x 30cm/12 “x 12 “. Oil the centre of each square with 1/2 teaspoon of oil to prevent the fish from sticking to the aluminium foil. Place a piece of fish on top of each piece of foil. Evenly distribute the coriander between the four fish pieces. Next, onto each piece of salmon place 4 quarters of cherry tomato, 2 teaspoons of crushed garlic, 2 level teaspoons of curry paste, the juice of half a lime, and 40mL/1.3 fl oz of coconut milk. Seal the aluminium parcels and bake for 20 minutes, or until salmon is done to your liking. Serve with jasmine rice and steamed asian vegetables.