I don’t know how else to properly describe this recipe except that it’s healthy, clean and very light in the belly. The combination of coconut milk, curry, and honey gives it a very Southeast Asian flavor with a mild spicy kick of cayenne pepper.
Besides the salmon, the rest of the ingredients are plant-based which dissolve easily in the stomach.
Salmon is a great source of omega-3 fatty acids, which help in keeping the heart healthy. It is also an excellent source of protein, vitamin B12, vitamin D, selenium, niacin, phosphorus and vitamin B6 for whole body wellness, strong bones and joints, brain and neurological repair, according to Mayo Clinic research.
There is a big discussion right now as to which type of salmon sourcing is best for human health or consumption, “wild-caught” or “farm-raised.” My two-cents on the matter is that both can be potentially damaging to the ecosystem when not managed properly or done responsibly.
Farmed-raised salmon may have low or very low levels of mercury compared to wild-caught. Mercury has detrimental effects on the nervous system. It can damage the brain and lead to physical and emotional disorders.
However, some farmed salmons are fed with anti-biotics, hormones and pesticides to survive in their unnatural habitat. I guess at the end of the day it’s still up to us consumers which risk would we rather take.
I bought my salmon at Costco; and last time I checked, the company boycotted one of its salmon sources for irresponsible fishing practices. So that shows there’s hope, right?
Thank you for reading and happy cooking ❤
SALMON & POTATO EN PAPILLOTE W/ COCONUT CURRY SAUCE
Yield: Whole Salmon
* Salmon – whole or sliced pieces
* Potatoes – 3 pcs. Large
* Coconut milk – 1 can
* Sesame oil – as needed
* Honey – 3 tbsp.
* Curry powder – 2 tbsp.
* Cayenne pepper – ½ tsp.
* Ginger, ground – 1 tsp.
* Salt – as needed
* Lemon pepper – as needed
* Dill, dried – as needed
1. Make sure the salmon (whole or sliced pieces) are fully thawed and pat dry with paper towels.
2. Peel, rinse and slice the potatoes.
3. Blanch potatoes in a rolling boil for 5 minutes. Bring 2 quarts of water to a boil. Stir in 1 tbsp. salt. Add in the potatoes for 5 minutes.
4. Using spider strainer or any strainer with handle, scoop the potatoes, slightly drain and lay them in baking sheet with paper liner.
5. Drizzle sesame oil over potatoes. Set aside.
6. In a saucepan, combine coconut milk, honey, curry, cayenne pepper and ground ginger. Simmer to reduce in medium heat. Set aside.
7. Bring the salmon over on top of the potatoes.
8. Brush sesame oil generously over the salmon.
9. Season salmon with salt, lemon pepper and dried dill.
10. Pour the reduced coconut curry sauce over the salmon.
11. Put another sheet of parchment on top of the salmon and crimp the edges to seal the steam inside.
12. Bake the salmon in a pre-heated oven at 350F for 15-20 minutes.