Salmon in Parchment with Black Bean, Coconut, and Lime Sauce

Salmon in Parchment with Black Bean, Coconut, and Lime Sauce
Salmon in Parchment
Annette Joseph Style

Salmon in Parchment

A few weeks back I posted a picture of dinner on my instagram feed. I had so many questions about the recipe that I decided to blog about it. So here you go! This makes a great family meal, it’s also perfect for guests. My daughter Alex calls it fish in a bag. Oh and it works equally well with sea bass. You can substitute the snow peas and peppers for spinach, which is her favorite meal. The best part about this is that it’s a great “make ahead” meal. When you’re having guests for a dinner party, just put these together in the morning, pop them into the fridge and pull them out right before guests arrive. Bring them to room temp and pop them into the oven for 20 minutes and voila… dinner is in the bag

4
Servings
1049
Calories Per Serving
Deliver Ingredients

Notes

You will need 4 parchment squares 16″x16″

Ingredients

  • 4 1/2 pound pieces of wild salmon
  • 1/4 cup coconut milk
  • 1 teaspoon soy sauce
  • 1 lime 1/2 for juice and 1/2 for slices
  • 2 cups snow peas
  • 1 red pepper – cut into thin strips about 1/8 ” wide X 4″ long
  • 3/4 cup Chinese black bean sauce, available in most markets
  • 1 garlic clove minced
  • 1/2 cup cilantro leaves as garnish

Directions

Preheat the oven to 375 degrees F

Wash and clean the salmon. Pat dry and remove the skin (you can have the fish monger do this for you if you like).

In a small bowl combine black bean sauce, lime juice from 1/2 lime, and minced garlic, soy sauce, coconut milk. Whisk until combined.

Lay a bed for the fish of 5-6  snow peas, and 5-6 strips of pepper in the middle of the parchment. Lay the salmon on top of the veggies, and spoon 4 tablespoons over the salmon, garnish with a lime slice.

To make a package, fold 2 flaps on either side of the fish over the fish while holding the flaps shut in the middle of the fish, pull the opposite 2 flaps over and hold on top and roll together so the fold rolls over the fish forming a package. Squeeze the roll tightly and wrap ends of the roll under itself into the ends of the roll, securing it shut.

Place the packages into a ceramic baking dish and bake for 20 minutes.

I like to serve this over brown rice.

When you pull these out of the oven, place rice on the plate and open the package and carefully pour the fish with veggies and sauce over the rice, garnish with cilantro leaves and serve warm.

Nutritional Facts

Total Fat
44g
63%
Sugar
6g
7%
Saturated Fat
7g
29%
Cholesterol
366mg
100%
Carbohydrate, by difference
20g
15%
Protein
136g
100%
Vitamin A, RAE
175µg
25%
Vitamin B-12
16µg
100%
Vitamin B-6
5mg
100%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
90µg
100%
Calcium, Ca
131mg
13%
Choline, total
20mg
5%
Copper, Cu
2mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
39µg
1%
Folate, total
189µg
47%
Iron, Fe
7mg
39%
Magnesium, Mg
223mg
70%
Niacin
54mg
100%
Pantothenic acid
10mg
100%
Phosphorus, P
1381mg
100%
Riboflavin
3mg
100%
Selenium, Se
240µg
100%
Sodium, Na
540mg
36%
Thiamin
2mg
100%
Water
451g
17%
Zinc, Zn
5mg
63%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.