| Ingredients |
 1 bunch cilantro |
| 1–1 1/2 lbs salmon portions or fillets |
| 1/8 tsp salt (optional; the sauce is quite salty) |
| 1/8 tsp Asian white pepper (substitute with black pepper if needed) |
| 2 Tbsp extra–virgin olive oil |
| 2 Tbsp green curry paste |
| 4 cloves garlic |
| 1 shallot |
| 2 kaffir lime leaves |
| 1 lime |
| 1/4 cup white wine |
| 1/4 cup chicken or fish stock |
| Cooked Jasmine rice (optional) |
Preheat oven to 375° F.
Place each salmon portion or fillet in parchment paper pouch, flesh side up. Season the fish with salt and pepper. Pour the olive oil over the fish, then smear the green curry paste on top of the salmon.
Dice the garlic and shallots and sprinkle them on top, then place the lime leaves on top as well.
Cut the lime in half and squeeze the juice over the fish.
Finally add the wine and chicken stock.
Garnish to top of the fish with chopped cilantro leaves.
Close up the pouches and place on a baking sheet. Bake 20-30 minutes.
Chill in the refrigerator for 1 hour and serve with fresh cilantro sprigs.
Jasmine rice can be served with the dish when eaten hot.
Go back to the Kenai River Seafoods recipe collection.