Salmon En Papillote with Curried Yogurt Sauce

Salmon En Papillote with Curried Yogurt Sauce

Adapted from this recipe

(made with my sister while visiting)

For the Salmon:

1-1/2 lbs salmon fillets; cut into 3 pcs (we used wild king salmon since that's all they had at the store, but it was pricey!)

1 Tbsp basil (chopped)

6 lemon slices

2 Zucchini (sliced)

salt & pepper for seasoning the fish

3 sheets of 15 inch parchment or aluminum foil

For the Curried Yogurt:
1 cup low-fat plain yogurt
1 tsp curry powder
1/8 tsp cayenne pepper
1 clove garlic (finely minced)
1/4 tsp salt

1/2 tsp mint (chopped)

Pre-heat the oven to 425.

Crease each piece of parchment or foil in half and place zucchini slices slightly overlapping in the middle of your sheet of parchment or foil with each salmon fillet on top. Make 3 deep slits with your knife in each fillet. Stuff the salmon with the basil. Season with salt and pepper and place the lemon slices on top of each piece. Fold the other side over so the cut sides meet, and roll and press the open edges together until it creates a sealed package for the fish. Set each parchment package on a baking sheet and put into the oven for 20 minutes.

Meanwhile, whisk the yogurt, curry, cayenne, garlic, salt and mint together in a medium bowl. Set aside.

Once the fish is cooked, cut through the parchment, remove the fish and top with the curried yogurt sauce.

Served With:

Roasted Red Potatoes and Fennel slices (EVOO, Salt and Pepper). Bake for 30-40min @ 425F turning half way through. Other options to serve with the Salmon would be: green beans, carrots or spinach, etc.

Wine Pairing:

2008 Shannon Ridge Sauvignon Blanc Lake County

Enjoy...we sure did!
~Marta