Salmon Packets with Coconut Milk, Cilantro, and Lime
1 cup unsweetened coconut milk
2 tablespoons finely chopped fresh cilantro
zest of 1 lime, minced
1 tablespoon freshly squeezed lime juice
1 tablespoon sugar
1 tablespoon soy sauce
1 pound mushrooms (can be wild, cultivated, or a mixture), cleaned, woody stems removed, and thinly sliced
four 6-to-8-ounce salmon fillets, cut from the thick end of the fillet
Kosher salt and freshly ground black pepper
aluminum foil or parchment paper
Preheat the oven to 450 degrees.
Mix the coconut milk, cilantro, lime zest, lime juice, sugar, and soy sauce together in a large bowl. Stir until the sugar dissolves, then add the mushrooms and toss until the mushrooms are thoroughly coated with the seasoned coconut milk.
Arrange four 12-by-18-inch rectangles of foil on the counter in front of you. Sprinkle both sides of the salmon fillets with salt and pepper, and set one fillet in the center of each foil rectangle making sure their long sides align with the long sides of the foil.
Divide the mushrooms among the fish, keeping as much of the mixture as possible on top of the fillets. Pour the coconut milk remaining in the bottom of the bowl over the salmon and mushrooms.
Lift the long sides of one of the foil rectangles so the surfaces meet above the fish. Fold the edges over several times, creasing them with each fold. Leave some space above the salmon and mushrooms to absorb the pressure from the steam. Fold the remaining ends of the packet closed. Place the packet on a cookie sheet. Repeat with the remaining packets.
Slide the sheet in the oven and cook for 15 minutes, then carefully open the center crease of one of the packets and check fo doneness. The flesh should be opaque, but still quite pink. Fillets 1 inch thick will probably require another 5 minutes or so.
Serve immediately. There will be plenty of sauce in the bottom of each packet, so keep them level while transferring them to individual plates. If serving rice as a side dish (suggest to use 'Ginger-Scented Rice'), encourage everyone to spoon the sauce of the rice.
Portions for young children should be opened by an adult.