Salmon in Tofu Skin with Green Curry Lentils

In this recipe, we wrap salmon. It is a technique I love because it preserves the moisture of the fish, prevents overcooking, and adds crunch-all at once. The trickiest part of this one lies in finding fresh tofu skins (also called bean curd sheets). They’re sold in the Chinatowns of major cities, but not much elsewhere. (If you can’t find them, wrap the salmon in soaked and softened rice paper.) Once that’s done, the dish is quick and easy, but looks and tastes fabulous.