Salmon in Parchment Paper with Horseradish-Yogurt Sauce

By Thom7747

Ingredients

• mustard seeds
• kale, center ribs and stems removed, torn into 2” pieces, or 1 flat-leaf spinach, thick stems removed
• oz. baby Yukon Gold potatoes (about 6), unpeeled, very thinly sliced
• medium shallots, thinly sliced
• 6-oz. skinless salmon fillets
• Kosher salt and freshly ground black pepper
• lemon, very thinly sliced, seeds removed
• olive oil
• plain yogurt
• chopped fresh dill
• Dijon mustard
• prepared horseradish
• Kosher salt and freshly ground black pepper

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 400°. Toast mustard seeds in a small dry skillet over medium heat until golden and some begin to pop, about 1 minute. Transfer to a small plate and let cool.

Lay 4 large rectangular pieces of parchment paper on a work surface. Place kale off-center on each sheet; top with potatoes, shallots, then salmon; season with salt and pepper. Top fish with lemon slices and mustard seeds; drizzle with oil.

Fold parchment over fish and crimp edges tightly to form a sealed packet. Place packets on a large rimmed baking sheet. Bake fish 20 minutes.

Salmon packets can be assembled 6 hours ahead; chill.

Whisk yogurt, dill, mustard, and horseradish in a small bowl. Season with salt and pepper.

Carefully open salmon packets and serve fish with horseradish-yogurt sauce.

DO AHEAD: Yogurt sauce can be made 8 hours ahead. Cover and chill.