- 2 (5 oz) salmon fillets
- 1 Tbsp chopped fresh basil
- Salt and freshly ground pepper
- 6 lemon slices
- Curried Yogurt
- 1 cup low-fat plain yogurt
- 2 tsp curry powder
- 1/4 tsp cayenne pepper
- 1 clove garlic, minced
- 1/4 tsp salt
- Pinch of sugar or drop of honey
- 1/2 tsp chopped fresh cilantro
- 1/2 tsp chopped fresh mint
Preheat oven to 400°. Prepare 2 sheets of 15″ long parchment paper.
Place each fillet in center of parchment. Cut 3 deep slits into each fillet. Tuck basil into each slit. Season with salt and pepper and place 3 lemon slices on top of each piece. Fold the parchment paper in half. Begin rolling and pressing the edges of parchment together toward the fish. Place on a baking sheet and cook until salmon is no longer translucent, about 20 minutes.
Meanwhile, to make yogurt sauce, in a small bowl, combine yogurt, curry powder, cayenne, garlic, salt, sugar, cilantro and mint together.
Using scissors or a knife, carefully cut through parchment. Transfer fish to plates and top with yogurt sauce.