PESTO AND SALMON PARCELS
This fuss-free and thrifty pesto salmon tart is a doddle to prepare and uses ingredients from the freezer. Defrost the fish and pastry overnight for a speedy after-work supper. Each serving provides 752kcal, 33g protein, 55g carbohydrate (of which 3g sugars), 43g fat (of which 14g saturates), 3.5g fibre and 1g salt.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- Take the puff pastry and salmon out of the freezer and thaw for 2 hours at room temperature, or overnight in the fridge.
- When the pastry and salmon have thawed, preheat the oven to 220C/200C Fan/Gas 7 and place a baking tray inside the oven as it heats.
- Unwrap and unroll the pastry onto a clean, lightly floured work surface. Cut it into four equal-sized rectangles. Place 1 heaped teaspoon of the pesto into the centre of each rectangle.
- Cut each salmon fillet in half widthways and place two halves, side by side, in the centre of each pastry rectangle, on top of the pesto.
- Brush the edges of each pastry rectangle with the milk, then fold the edges over themselves to create open parcels, pinching the corners to seal. Brush the exposed pastry with a little more milk. Squeeze a little lemon juice over each piece of salmon, and season, to taste, with freshly ground black pepper.
- Remove the baking tray from the oven and place it onto a heatproof surface. Arrange the salmon-and-pesto parcels onto the tray, then bake them in the oven for 20-25 minutes, or until the pastry has risen and is golden-brown, and the salmon is cooked through.
- For the vegetable rice, 5 minutes before the salmon-and-pesto parcels finish cooking, defrost the rice in the microwave until piping hot throughout. Meanwhile, cook the vegetables in a saucepan of boiling water for 2-3 minutes, or until piping hot throughout. Drain in a colander, then mix with the rice.
- To serve, divide the vegetable rice equally among four warmed serving plates, then place one salmon-and-pesto parcel on top of each portion. Garnish with the basil leaves, if using.
Nutrition Facts : Calories 752kcal, Carbohydrate 55g, Fat 43g, Fiber 3.5g, Protein 33g, SaturatedFat 14g, Sugar 3g
PESTO SALMON
This salmon recipe is so simple and yet extremely impressive; I often serve it to company or on special occasions and I'm always asked for the recipe. I serve it with angel hair pasta (lightly tossed with fresh herbs and olive oil), a basic spring mix salad with vinegarette, and a crusty, hearty garlic bread - enjoy!
Provided by Blon-Dish
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Lightly coat a baking pan with cooking spray.
- Place each salmon fillet in the baking pan and drizzle with olive oil.
- Apply freshly ground pepper to taste over each fillet.
- Gently spread pesto sauce over each fillet.
- Sprinkle parmesean cheese over each fillet.
- Optional: Place plum tomatoes slices on each fillet and sprinkle with a bit of additional parmesean cheese.
- Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 512.3, Fat 24.7, SaturatedFat 5.3, Cholesterol 176.4, Sodium 404.4, Carbohydrate 0.5, Sugar 0.1, Protein 68.2
SALMON WRAPPED IN PHYLLO WITH SPINACH AND CHEESE
Provided by Bryan Miller
Categories dinner, project, main course
Time 1h20m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Rinse salmon fillets and pat dry on paper towels.
- Put parsley, chives, oregano and thyme on a cutting surface and chop together until very fine and well combined. Sprinkle in a shallow pan and stir in the 1/2 cup of olive oil.
- Coat the salmon fillets on both sides with the marinade and set aside about 30 minutes at room temperature, or for 1 to 2 hours in the refrigerator.
- To make the filling, heat 1 tablespoon olive oil in a large saute pan. Add the onion and leek and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Stir in the spinach and the remaining 1/4 cup olive oil. Cook 4 minutes. Stir in dill, salt and pepper. Turn the mixture into a bowl and refrigerate until cool. Stir in the egg, cheeses and bread crumbs.
- Preheat oven to 375 degrees. Sprinkle lemon juice over the salmon.
- Put two sheets of phyllo, one on top of the other, on a work surface, keeping the unused pastry covered with a damp towel. Cut them in half lengthwise. Cut across into 4 pieces and brush with butter. (These pieces will be used as patches to reinforce phyllo packets).
- Put one sheet of phyllo on a work surface. Brush with butter. Top with another sheet of phyllo. Brush with butter. Put one of the patches on top of the phyllo, about 2 inches from the edge. Put one piece of salmon over the patch. Cover with 1/4 cup of the filling. Fold bottom of phyllo over salmon. Brush the folded portion with butter. Fold in the sides of the phyllo and brush with butter. Roll up the salmon in the phyllo to make a neat packet. Brush the top with butter and seal the end of the roll onto the packet with butter.
- Repeat Step 4 with remaining ingredients to make 8 packets, putting packets on two ungreased baking sheets.
- Bake until golden brown, about 15 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 958, UnsaturatedFat 42 grams, Carbohydrate 28 grams, Fat 81 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 32 grams, Sodium 583 milligrams, Sugar 2 grams, TransFat 0 grams
SALMON PARCELS
As usual, I'm not sure where this recipe comes from, but we make it for small dinner parties. The parcels look so elegant, but the recipe takes no time at all! I make my own pesto with basil and mint for this, but you could use a jar pesto. Fresh is so much nicer tho!
Provided by A la Carte
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Season the fish with salt.
- Take two phyllo sheets and fold in half. Lay a piece of salmon on the phyllo, take care to tuck any tail piece under the salmon.
- Top each piece of salmon with at tablespoon of the pesto.
- Draw the phyllo up around the salmon and make a "knot" by twisting the phyllo so it stays in place.
- With scissors cut off any excess phyllo from the knot.
- Place each parcel on a non-stick cookie sheet. Refrigerate (covered with plastic wrap) until ready to cook.
- Heat your oven to 400°F Drizzle or spray the olive oil over each parcel.
- Cook in the middle of the oven for 15 minutes or until each parcel is golden brown.
Nutrition Facts : Calories 1050.8, Fat 27.9, SaturatedFat 5.9, Cholesterol 77.4, Sodium 2189.5, Carbohydrate 140.3, Fiber 5.1, Sugar 0.5, Protein 53.4
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
PESTO SALMON
A flavorful pesto helps keep the fish moist, and toasted bread crumbs give the entree a nice finishing touch. "I like to use fresh basil from the garden for this easy dish," notes Lee Bremson of Kansas City, Missouri.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. For pesto, tear bread into pieces; place in a miniature food processor. Pulse until fine crumbs form. Set aside 1 tablespoon. To the remaining bread crumbs, add the basil, parsley, oil, pine nuts, garlic, salt and pepper; cover and process until finely chopped. , Place salmon on a baking sheet coated with cooking spray. Spread with pesto. Sprinkle with reserved bread crumbs. Bake, uncovered, until fish flakes easily with a fork and crumbs are lightly browned, 20-22 minutes.
Nutrition Facts : Calories 406 calories, Fat 25g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
CHICKEN, MOZZARELLA & PESTO FILO PARCELS
These crisp, pastry parcels from Olympian Tom Daley are stuffed with mozzarella, fresh pesto and chicken. They're simple, filling and perfect for two
Provided by Tom Daley
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
- Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don't have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.
- Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
- Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
- Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
- Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.
Nutrition Facts : Calories 676 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.7 milligram of sodium
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