|Low Fat Salmon Parcel|
With this recipe there are options – the low fat option wrapped in foil and the dinner pastry option wrapped in filo. Both have the same filling, just a different wrap. I’m cooking both options tonight, mine will go in the oven first wrapped in filo and I will pop my husband’s foil parcel in after 10 minutes. I’m going to serve both options with the pickled salad and a little rice.
Oriental Salmon Parcels with Pickled Vegetables
4 x salmon fillets
2.5cm / 1inch ginger, peeled and grated
Pinch dried chilli flakes
2 cloves garlic, finely chopped
Grated zest and juice of 1 lime
2 spring onions finely sliced
2 tbsp chopped coriander
Filo pastry (optional)
50g / 2oz Melted butter for brushing (filo pastry)
For the pickled vegetables
½ cucumber, seeds removed and thinly sliced
2 tsp salt
100ml / 3 1/2fl oz rice vinegar
1 tsp caster sugar
1 carrot, cut into matchsticks
100g / 3 ½oz Mooli or radishes cut into matchsticks
1 tsp ginger grated
Place the cucumber over a sieve set over the sink. Sprinkle with salt, then allow to stand for 10 minutes. Rinse well then pat dry. Simmer the vinegar and sugar over a low heat for 5 minutes. Cool slightly then toss with the cucumber, carrot, mooli and ginger. Cool while you prepare the salmon.
For the salmon parcels mix the ginger, chilli, garlic, coriander, lime zest and juice and spring onions in a bowl. Place the salmon in with the mixture and turn the salmon over in the sauce. Place each fillet on a piece of foil and spoon over the sauce in equal quantities on each. Fold to secure and bake in a preheated oven for 10-15 minutes at 200C / Fan 180C / Gas 6. Turn out on to a serving plate with the pickled vegetables
Take 2 sheets of filo pastry. Paint one with butter, cover with a second and brush with butter. Place one salmon fillet on the pastry and spoon over some of the sauce. Fold in the edges and fold to form a neat parcel. Repeat with remaining fish and brush again with butter. Bake in a preheated oven for 20-25 minutes at 200C / Fan 180C / Gas 6 until the pastry is golden and crisp. Serve with pickled salad, rice and lime wedges.