Parchment Baked Salmon with Ayurvedic Spices

From Salty Fig

Serving suggestions

Cooking “en papillote” may be french in tradition, although this recipe packs an extra layer of tasty indian Ayurvedic spices. The use of Ayurvedic spices for a healthy life style has been all the rage lately, even Doctor Oz has toted their health benefits. Many of these spices have been shown through studies to aid in weight loss, preventing signs of aging, and even shown to prevent cancer. I’m all for preventing cancer or slimming one’s waistline, but frankly I just like a meal to taste good. That’s the best part about cooking with these spices though, no longer does health food have to be thought of as bland medicine but rather as filling savory dishes that are fit for the finest of restaurants or even a romantic homemade dinner for two.

I’ve singled out a few spices in this recipe that offer a maximum amount of flavor, along with all the curative powers they have to offer. The combination of oniony asafoetida powder, sweet ground fenugreek seeds, and a dash of musky golden turmeric serve as a healthful and simple robust potato and onion masala for the salmon to steam on. A dash of fines herbs and some slices of lemon atop the salmon filets is all that is needed to finish off this fantastic recipe. Enjoy!

Tags

entree, fish, the spice house, gf

(serves 2)

Ingredients:

two single portion fresh salmon filets
one sweet onion
six to eight medium red skin potatoes
two to three medium fresh peeled carrots
one lemon
dry chardonay

two teaspoons asafoetida powder
two teaspoons ground fenugreek seeds
one teaspoon ground turmeric
one teaspoon fines herbs
coconut oil
A pinch of sea salt
Fresh ground white pepper to taste (black pepper may be substituted)
Cut out two large heart shaped pieces of parchment paper and set aside. Roughly chop potatoes, onions, and carrots. Heat a small amount of coconut oil in a saute pan under medium heat, stir in asafoetida powder, ground fenugreek, and turmeric. Saute onions, potatoes, and carrots with the spices until slightly softened but still crisp in the center. Evenly layer portions of the vegetable mixture in each of the parchment hearts, followed by the salmon filets, salt and pepper, a few slices of lemon, and then the fines herbs. Heat oven to 325 degrees. Fold parchment closed as previously shown, leaving a small spout open at the end of each parchment heart. Pour approximately a quarter cup of dry chardonnay into each of the parchment hearts and then fold completely shut. Place onto a baking sheet and into the oven. Bake for 18 minutes. Serve immediately, allowing guests to open the parchment. Enjoy!