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. 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.
Cookin' Greens Thai Salmon-Ramen Bake
- 1 cup (100g) Cookin’ Greens Athelete's Mix
- 3 tbsp (45ml) coconut milk
- 1 tsp (5ml) Thai red curry paste
- ½ tsp (2ml) Sriracha hot sauce (optional)
- ½ package (100g) ramen dry noodle soup mix (discard flavouring packet), slightly crushed
- 4 oz (1 centre-cut) skinless, boneless salmon filet
- In a small bowl, stir together coconut milk, curry paste and hot sauce, 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 Athlete's Mix 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!
- Low Calorie
- Dairy Free
- Vegetarian : Remove fish and load up on veggies
Adapted from Chef Deb
Cookin' Greens http://cookingreens.com/