20 minute Indian salmon in an envelope
Enjoy this quick and easy oil-free recipe from Cookkosher.com, a website where home cooks share and store all their favorite kosher recipes.
Prep time: 5 minutes
Cook time: 20 minutes
This is a quick and easy oil-free recipe. You can be creative with it. One day you can bake it for 20 minutes with an Indian flair as shown in this recipe. The next time you make it, slather it with basil pesto, even store bought, for an Italian fare. Serve with the peach chutney/salsa on the side or as a touch above.
1 pound salmon fillet (whole or cut into four slices, ¼ lb each)
½ teaspoon curry powder (found in any supermarket spice isle), optional
Salt to taste
Black pepper to taste
1 tomato, sliced
1 lemon, sliced
Few sprigs of fresh cilantro leaves and a couple extra as a garnish. If not using curry powder, you can use parsley sprigs instead of cilantro
Parchment paper or aluminum foil
1. Heat up oven to 400°F (200°C).
2. Wash salmon fillet in cold water and pat gently with paper towel to dry.
3. Layer a baking dish with foil or parchment paper. Lay washed and dry salmon fillet on top of parchment, salt and pepper to taste and sprinkle some curry powder on top.
4. Layer with sliced lemons and sliced tomato on top of salmon. Add cilantro leaves on top of tomato and lemon slices.
5. Cut another large enough parchment paper as a tent to cover salmon on top. Fold bottom and top edges of the parchment paper all around to keep moisture in.
6. Bake for 20 minutes. Watch out for the steam as you open parchment envelope while the salmon is still hot.
7. Garnish with additional fresh cilantro leaves and serve with peach chutney/salsa.
Cook’s note: I will let you in on a secret. If you are short on time, layer foil or parchment paper on a baking sheet. Prep the fish as described above and layer another sheet of foil or parchment paper on top like a tent, without folding edges and voila—into the oven. It works just the same!