Salmon Papillote With Coconut Milk: A Balanced Recipe
Looking for an easy and healthy way to cook salmon fillets? Try the salmon papillote with coconut milk! This light papillote is steamed. With vegetables and served with rice, it makes a perfectly balanced meal.
Ingredients
Here are the ingredients needed to make a salmon papillote with coconut milk for 3 people:
3 salmon fillets
450 g frozen vegetable brunoise
3 tablespoons coconut milk
1 to 2 teaspoons curry powder
1 tablespoon of olive oil
2 tablespoons chopped parsley
salt and pepper
To note: for this recipe, I used a frozen brunoise of sun vegetables. But, if you prefer to use fresh vegetables, you can garnish your fish papillote with cherry tomatoes, minced onion, and small diced carrots and zucchini.
Preparation of vegetables
If you are using frozen vegetable brunoise, thaw it the day before in the refrigerator.
1- Drain the vegetable brunoise in a colander.
2- Heat a tablespoon of olive oil in a frying pan. Add the diced vegetables and season with salt and pepper.
3- Fry the vegetables for about 15 minutes until they are cooked to your liking.
4- At the end of cooking, sprinkle the pan of vegetables with chopped parsley and set aside until you are ready to assemble your salmon papillote with coconut milk.
Preparation of the sauce
The sauce that accompanies this salmon papillote with coconut milk is very simple to prepare.
1- In a small bowl, add a pinch of salt and one to two teaspoons of curry powder, depending on how spicy you want it.
2- Add 3 generous tablespoons of coconut milk and mix well with a small whisk.
Assembly of the papillote
1- To make this salmon papillote with coconut milk, place a large sheet of parchment paper in the basket of your steamer.
2- Pour the diced vegetables in the bottom of the papillote.
3- Arrange the salmon fillets on top and coat them with the coconut milk and curry sauce.
4- Carefully close the papillote by folding the parchment paper over itself.
Cooking of the papillote
1- Heat water in your steamer.
2- Cook the salmon papillote in coconut milk for about 20 minutes.
3- Check the fish for doneness with the tip of a knife.
4- Serve this dish hot, sprinkled with chopped parsley and accompanied by semi-complete rice.
To note: if you do not have a steamer, you can also cook the papillote in the oven for 20 to 25 minutes at 180°C.
