Tuesday, August 9, 2011

Red Curry Salmon Packets

This recipe is so simple and delicious it almost seems unfair! Less than 20 minutes until its on your table with about 2 minutes of actual work put in. If you like peanut sauce and salmon you are punishing yourself not to try this.

- 4 6oz pieces of salmon skinned
- cooking spray and foil

- 1/3 cup light coconut milk
- 1 tbs fresh cilantro chopped
- 2 tbs fresh basil torn
- 2 heaping tbs chunky peanut butter
- 1 tsp fish sauce
- 2 tsp red curry paste (or less to taste)

Combine all of the sauce ingredients in a bowl and mix well with a fork.
Rip 4 squares of foil large enough to hold salmon and make pocket.
Spray a small dab of cooking spray on each foil piece.
Smear a line of sauce on each foil then place one salmon filet on each smear.
Next, top each cut of salmon with a generous amount of sauce.
Fold in the edges of the foil packet bringing the ends up. Loosely close each packet by crimping the ends together. Make sure not to completely seal it off. You want the steam to be able to get in.
Place a steaming tray in large pot. Fill the pot with about 2 inches of water. Bring water to a boil on high heat.
Place 2-3 packets in the tray and steam with the lid on for 10-13 minutes.
Smaller end cuts of salmon can cook in about 9-10 minutes. Larger middle cuts will need 13 minutes.
Depending on how many portions you are cooking, you may have to steam in batches.  

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