Coconut Ginger Salmon in Parchment

Cost: 8 dollars
Cook time: 20 minutes

So most of you know Paul -- most of you also know that there's a laundry list of things Paul won't eat (beans, asparagus, cooked spinach, most non-shell seafood)...and fish. So when Paul is out of town, I relish in trying out some fun fish recipes.

Here, I used salmon because it was on sale at Whole Foods which basically means regular-people prices at any other store.  I feel a lot safer getting my fish from WF over some of the local markets around my house that, um, well let's just say aren't the most hygienic.

I feel a little guilty posting this recipe, I mean it's simple and intuitive and you could probably figure out your own version on your own.  I used ginger and coconut water but you can sub any number of aromatics (dill, garlic, capers, etc).  The coconut water, though somewhat of a bougie ingredient, gives it a very subtle, tropical note.

Also, when wrapping the parchment, make sure you make a tight seal -- I don't have a good technique, just crimp the corners and tuck it under the fish; the tighter the seal, the more moist and delicious the final product.

And do yourself a favor -- serve it on a nice bed of sauteed spinach just like Paul would have not liked.

Ingredients:
Salmon plank - 5 oz per person
1 tbs olive oil
2 slices of lemon
1 tbs ginger, sliced
1/4 red pepper, julianne
1 green onion, sliced
2 tbs coconut water
salt/pepper to taste

1. Preheat oven to 450 degrees.

2. Here are all the ingredients prepared.  And a knife.

3. Lay your parchment down. Rub each side of the fish liberally with olive oil. Salt and pepper each side.  Note -- put the parchment on a cookie sheet before you start layering the ingredients.  I didn't and the coconut water spilled everywhere.  Cooking like a teacher means learning your lesson.

4. Start with the lemon slice.  Then layer on the slices of ginger followed by the green onions. Put the most aromatic ingredients on first so the fish absorbs all that smelly goodness.

5. Then layer on the bell pepper slices.  I like the bright pop of red, but you can use any color of pepper (I guess...)

6. Pour on the tbs of coconut water. Be careful, it can spill.

7. Wrap and roll.  Again, this isn't a science, just make sure there's a tight seal. Crimp every edge, fold every corner and fold it all under the fish.

Place in the oven for about 15-17 minutes until tender.

I'd recommend serving each piece of parchment on its own plate and letting your guest open their own. Since I'm alone, hungry, and taking pictures for a blog, I jazzed it up a bit.