Tyler demonstrates how to blend fresh, seasonal flavors in an easy yet elegant package centering on salmon!Subscribe to #discoveryplus to stream more of #TylersUltimate: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3BkWOGdSubscribe to Food Network ▶ http://foodtv.com/YouTubeFried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!The Ultimate Salmon in ParchmentRECIPE COURTESY OF TYLER FLORENCELevel: EasyTotal: 45 minPrep: 30 minCook: 15 minYield: 4 servingsIngredientsFor the Curry Butter:1 stick unsalted butter2 tablespoons curry powder1 fresh red chile, roughly chopped1 clove garlic, peeledKosher salt and freshly ground black pepperFor the Salmon and Mussels:2 tablespoons fennel seeds, toasted2 tablespoons coriander seeds, toasted1/2 tablespoon kosher salt1/4 teaspoon freshly ground black pepper4 (6-ounce) salmon fillets, boneless and skin removed1 lemon, juiced16 mussels, cleaned and de-beardedExtra-virgin olive oil3 scallions, finely sliced, for garnish1/4 bunch cilantro, for garnishFor the Couscous:1 cup couscous2 tablespoons chopped fresh cilantro leaves1/2 teaspoon lemon zest4 frozen cubes of chicken stock (about 2 tablespoons per cube)DirectionsPreheat oven to 350 degrees F. Place 2 sheet trays in oven to warm.To make the curry butter: Combine ingredients in a food processor and pulse until smooth.To prepare the Salmon and Mussels: Begin by making a seasoning with fennel and coriander seed and salt and pepper. Pound spices in a mortar and pestle, or grind with a coffee grinder, until you have a rough powder.In a large mixing bowl combine couscous, cilantro, lemon zest and half the spice mix. Stir well to combine, drizzle with olive oil, then divide evenly among 4 large pieces of parchment (big enough to create a folded pocket for the salmon). Nestle into the couscous 1 frozen chicken stock cube for each portion. Top with the piece of salmon and then sprinkle with remaining spice mix. Squeeze lemon juice over the top of each piece of fish and couscous then set 4 mussels around the fish in each packet. Fold over the parchment to create a pocket and trim paper to make a heart shape. Crimp over the edges, working from one end to the other to secure the paper tightly then brush with olive oil so the paper doesn't burn. Carefully transfer the parchment pockets to the hot sheet trays (you will probably need to put 2 per tray) then bake in the oven for 20 to 25 minutes.When done, the paper will puff up. Cut open tableside with scissors, top with curry butter, and shower with fresh chopped scallions and cilantro.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#TylersUltimate #TylerFlorence #FoodNetwork #SalmonInParchment Tyler Florence's Ultimate Salmon In Parchment | Tyler's Ultimate | Food Networkhttps://www.youtube.com/watch?v=g97445AGlZg