GutRx Curried Parchment Paper Salmon With Jasmine Rice
- Servings -
- My Notes -
INGREDIENTS
- 1 cup Jasmine Rice
- 0.13 cup Fresh Basil - chopped
- 4 Salmon Fillet - wild,(5 ounce)
- 2 tablespoon Olive Oil
- 4 Parchment Paper - (12 inch) square
- 0.13 teaspoon Sea Salt
- 0.13 Fresh Pepper - ground
- 0.13 cup Coconut Milk - canned
- 0.5 tablespoon Curry Powder
- 1 tablespoon Tamari - wheat free
- 1 pinch Red Pepper Flakes
- 2 Lemon - sliced into rounds
INSTRUCTIONS
- Preheat the oven to 400 degrees F.
- To make the rice… add the fresh chopped basil and a pinch of salt to a small saucepan on the stovetop with water and jasmine rice and cook the rice according to package instructions.
- To make the salmon… brush each piece of salmon on both sides with a light coating of olive oil. Fold your sheet of parchment in half and use scissors to round out the corners so that it is almost a circle. Open the sheet back up. Place the salmon fillet skin side down onto the center of the piece of parchment. Sprinkle with pepper. Let stand five minutes before opening packet. This method is near full proof! If you cook your fish longer it will be overcooked.
- Whisk the coconut milk, curry powder, tamari sauce and pinch of red pepper flakes together until combined. Drizzle 1 tablespoon over each fillet and cover with three slices of lemon. Fold the piece of parchment up and over the fillet. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets. Place packet on a baking sheet. Bake for 14 minutes.
- To serve, you may lightly microwave the remaining curry and coconut milk mixture to offer as a drizzle at the table.
NOTES
Make sure your oven is preheated before placing the fish in the oven. Bake for 14 minutes in the preheated oven. When cooking salmon in parchment paper, the fish will retain a bright pink color. You will know that it is done when it flakes easily.
To improve the digestibility of the jasmine rice, consider adding 50% more water and cooking an additional 10-12 minutes (until water is absorbed).
When you cook rice and then refrigerate it overnight, you will create resistant starch. If you eat this cold, you will be eating resistant starch which will likely set off your symptoms. Always reheat rice (and potato) before eating. This breaks the bonds of the resistant starch.
We recommend Native Forest brand canned coconut milk, without thickeners or sweeteners.
