Salmon with Indian Spices en Papillote

During spring and summer fresh, wild caught salmon is pretty much on our weekly menu at least once or twice. 

During the winter months it's less often on the menu because finding it fresh is not as easy. But thank goodness it's also not impossible. 

During summer months we enjoy grilled  salmon with as little ado as possible. Because truly with excellent salmon you don't need much to make it extraordinary. 

But during winter we like to try some more creative preparations. We also love Indian flavors and fish cooked in parchment paper (or technically; en papillote.) It's healthy, fresh and makes for a somewhat easy clean up after. So this recipe along with a great raita sauce was a perfect match for us to try.

We let the pureed flavor mixture marinate on the salmon in the fridge for 15-20 minutes before wrapping the salmon in the parchment packets. 

Evidently wrapping fish in a pretty parchment packet like we get when we order in a restaurant isn't as easy as we thought it would be. Although our packets weren't pretty they did the job. 

The salmon turned out moist, succulent and perfectly flavored. 

It doesn't make for a great picture while in the parchment. This salmon was fantastic on a cold, winter evening. The exotic flavors made us feel it warm and like it wasn't really the middle of January. 

We loved it. Can't wait to make it again. 

RECIPE: 

 

 

Salmon with Indian Spices en Papillote

1/2 cup coarsely chopped peeled fresh ginger

1 tablespoon plus 1 teaspoon garam masala

2 garlic cloves, coarsely chopped

2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

1 2-pound center-cut piece of boneless salmon fillet, skin on

Kosher salt and freshly ground black pepper

1  1/2 cups plain whole-milk yogurt

3/4 cup finely chopped peeled, seeded cucumber

2 tablespoons finely chopped fresh cilantro, plus more for garnish

2 scallions, finely chopped1 tablespoon fresh lime juice

 Heat over 350 degrees. Purée ginger, 1 tablespoon garam masala, garlic, coriander, and cumin and 1/2 cup yogurt in a blender until coarse purée forms. 

Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger pureée. Let marinate at room temperature for 15 minutes. Wrap salmon in parchment paper like wrapping an envelope.

Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 teaspoon garam masala in a medium bowl. Season raita to taste with salt and pepper.

Place parchment packets on cookie sheet cook 15-20 minutes until salmon is firm. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.