Coconut Curry Salmon In Parchment with Green Beans

  • 1/2 cup coconut cream (or the fat from the top of coconut milk)

  • 1 Tbs. red curry paste

  • 1 shallot minced

  • 2 cloves garlic, minced

  • 2 Tbs. fresh ginger, grated

  • 4- 4 oz. salmon filets

  • 8 oz. green beans

  • Serve with rice and lots of fresh herbs.

Preheat oven to 400F.

In a small bowl, mix together the coconut cream, curry pasta, shallot, garlic, ginger, and a large pinch of salt.

Divide green beans among 4 pieces of parchment. Place salmon on top of the green beans and add a large dollop of the coconut mixture. Roll the parchment around the salmon to seal.

Roast salmon for 10 minutes then serve with rice - carefully opening the parchment .

Makes enough for 4 people.

Amanda FredericksonComment