Steamed Salmon with Coconut Curry

Prep the vegetables - dice the sweet potato, slice the broccolini, and wedge tomatoes.
12 ounces salmon, 3 sprigs broccolini, 2 each tomatoes, 1 each purple sweet potato, ¼ bunch cilantro, 1 teaspoon kosher salt, Black pepper, 1 tablespoon red curry paste, 2 tablespoons soy sauce, 1 tablespoon oil
Add the diced sweet potato to a mixing bowl and toss with a pinch of salt, black pepper, and a teaspoon of neutral oil.
Add 1/2 cup of water to the bottom of a medium size pot. Line the pot with water with 2 sheets of parchment paper (overlapped so it can close easily).
½ can coconut milk
Add the sweet potatoes to the parchment.
Add the vegetables to the mixing bowl, then top with pieces of salmon. Add another large pinch of salt, black pepper, the curry paste, soy sauce, neutral oil, and cilantro to the bowl. I like to spread the curry paste on the salmon, but it doesn’t need to be perfect. Give everything a mix.
Add a layer of the vegetables over the sweet potatoes, then spread the fish on top. Try to prevent overlap of the fish. Top the fish with remaining vegetables, then pour the coconut milk into the mixture, all inside the parchment paper. Cook for 7 minutes on medium high then reduce the heat to medium and cook for another 7 minutes. Enjoy!