Salmon in Parchment with Black bean lime sauce

A few weeks back I posted a picture of dinner on my instagram feed. I had so many questions about the recipe that I decided to blog about it. So here you go! This makes a great family meal, it's also perfect for guests. My daughter Alex calls it fish in a bag. Oh and it works equally well with sea bass. You can substitute the snow peas and peppers for spinach, which is her favorite meal. The best part about this is that it's a great "make ahead" meal. When you're having guests for a dinner party, just put these together in the morning, pop them into the fridge and pull them out right before guests arrive. Bring them to room temp and pop them into the oven for 20 minutes and voila... dinner is in the bag! :)You know how much I love make ahead dishes. My golden rule in Picture Perfect Parties, is "one or two make ahead dishes, one in the oven and one on the cook top. This makes for a relaxed host!"

Salmon in Parchment with Black Bean, Coconut, and Lime SauceServes 4You will need:- 4 1/2 lb. pieces of wild salmon- 2 cups snow peas- 1 red pepper - cut into thin strips about 1/8 " wide X 4" long- 3/4 cup Chinese black bean sauce, available in most markets.- 1 lime 1/2 for juice and 1/2 for slices- 1 garlic clove minced- 1 teaspoon soy sauce- 1/4 cup coconut milk- 4 parchment squares 16"x16"- 1/2 cup cilantro leaves as garnishPreparation:Preheat the oven to 375 degrees FWash and clean the salmon. Pat dry and remove the skin (you can have the fish monger do this for you if you like).In a small bowl combine black bean sauce, lime juice from 1/2 lime, and minced garlic, soy sauce, coconut milk. Whisk until combined.Lay a bed for the fish of 5-6  snow peas, and 5-6 strips of pepper in the middle of the parchment. Lay the salmon on top of the veggies, and spoon 4 tablespoons over the salmon, garnish with a lime slice.To make a package, fold 2 flaps on either side of the fish over the fish while holding the flaps shut in the middle of the fish, pull the opposite 2 flaps over and hold on top and roll together so the fold rolls over the fish forming a package. Squeeze the roll tightly and wrap ends of the roll under itself into the ends of the roll, securing it shut.Place the packages into a ceramic baking dish and bake for 20 minutes.I like to serve this over brown rice.When you pull these out of the oven, place rice on the plate and open the package and carefully pour the fish with veggies and sauce over the rice, garnish with cilantro leaves and serve warm.