Cooking food inside an envelope of parchment paper is a fail-safe way to ensure delicate ingredients such as fish and seafood are done to perfection. As the ingredients cook, steam builds, puffing the parchment into an eye-catching dome. At the table, the paper is slit open, delighting kids of all ages with its fragrance and flavour.

This recipe is a complete make-head meal that can be revisioned a myriad of ways. By simply changing the protein and ethnic flavour profile and using another Cookin’ Greens vegetable, you can dine every night of the week in a different part of the world.


3 tablespoons coconut milk

1 teaspoon Thai red curry paste

½ teaspoon Sriracha hot sauce (optional)

1 piece (15x12inch) parchment baking paper

 ½ package (100g) ramen dry noodle soup mix (discard flavouring packet), slightly crushed

1 cup frozen Cookin’ Greens Chopped Kale 

1 centre-cut skinless, boneless salmon filet (about 4 ounces)


• In a small bowl, stir together coconut milk, curry paste and hot sauce, if using, until well combined. Set aside.

 • Lay parchment paper lengthwise on work surface, place dry noodles in centre and cover with half of the reserved coconut milk mixture.

• Spoon Cookin’ Greens Chopped Kale over noodles, place salmon on top of greens, then spoon remaining coconut milk mixture over top.

• Bring long sides of parchment paper together and make a ½-inch fold. Continue folding until parchment touches top of salmon, then twist and fold under short sides of parchment to create a packet.

• Place packet on a rimmed baking sheet and bake in a preheated 375F oven for 20 minutes.

• Transfer packet to a wire rack and let cool 5 minutes before opening and serving. Be careful, the steam inside will be hot!

**Recipe developed by Chef Deb at for Cookin’ Greens

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