SALMON FILO PARCELS WITH THAI BUTTER
Try these freezable salmon filo pastries, made with a scented Thai butter, for a speedy lunch.
Provided by delicious. magazine
Categories Christmas starter recipes
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small bowl, mix half the butter with the curry paste, lime zest and coriander. Season, wrap in cling film and shape into a log. Chill in the freezer for 20 minutes to firm up.
- Melt the remaining butter in a small pan over a low heat. Trim the filo to rectangles about 18 x 26cm. Brush 1 rectangle with a little butter. Top with another rectangle, brush again with butter and finish with a third filo rectangle. Repeat until you have 4 piles of filo pastry.
- Place a salmon fillet, skinned-side down, in the centre of each filo pile. Cut the Thai butter into discs and put 2 along each fillet. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter, and fold up and over to seal. Put on a baking sheet and brush with butter.
- Open-freeze for 2 hours until solid, then store in a food bag, label and freeze for up to 2 months.
- To cook, preheat the oven to 200°C/fan180°C/gas 6 and put in a baking sheet to heat up. Once hot, put the frozen parcels on the sheet and cook for 25 minutes, until golden. Serve with stir-fried vegetables.
Nutrition Facts : Calories 555kcals, Fat 40.9g (19.5g saturated), Protein 28.4g, Carbohydrate 18.6g (0.2g sugars)
THAI SALMON FILO PARCELS
For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed. But I also suspect we could be in danger of overkill, so I like to use it only where it's really appropriate - like here, where a parcel of something really does seal in all those precious salmon juices, and when they mingle with the lime, ginger and coriander, the result is marvellous!
Categories Easy meat-free recipes Delia's Summer Collection Easy Entertaining Recipes for 2
Yield Serves 2
Number Of Ingredients 11
Steps:
- First of all, in a small bowl, mix together the ginger, lime zest, garlic, coriander and spring onion, then stir in the lime juice. Now melt the butter in a small saucepan, then lay 1 sheet of filo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of filo on top and brush this lightly with melted butter as well. Now position one of the salmon fillets near to one end of the filo, season it and sprinkle half the lime and herb mixture on top. Next, fold the short end of pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it's important not to end up with great wedges of pastry at each end). Wrap the other piece of salmon in exactly the same way and, when you're ready to cook, brush the parcels all over with melted butter, place them on a lightly greased baking sheet and bake in the oven for 20-25 minutes or until the pastry is brown and crisp. Serve, garnished with sprigs of coriander and wedges of lime to squeeze over.
HOT SALMON PARCEL
An eye-catching and impressive main course for your fish-loving friends - and best of all it can be made ahead
Provided by Jeni Wright
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Make the stuffing. Trim the spring onions and shred on the diagonal. Halve the chilli lengthways and scrape out the core and seeds. Cut this and the ginger into needle-thin strips. Crush the garlic.
- Heat the oil in a wok, throw in the onions, chilli, ginger and garlic and stir fry over a medium to high heat for 3-4 minutes until softened. Tip in the creamed coconut and stir until it melts and thickens. Add the prawns and toss until they turn pink all over - about 2-3 minutes. Tip into a bowl, season, stir and cool.
- Prepare the salmon. Pull out any pin bones from the flesh. Scrape the blunt edge of a large knife against the skin from tail to head to remove any scales. Rinse under cold running water and pat dry. With a very sharp knife or scalpel, score through the skin of one fillet in criss-cross diagonal lines.
- Cut a sheet of parchment to fit the base of a roasting tray. Lay the paper on a work surface with one long side facing you. Cut four pieces of string, 30cm in length, and lay vertically at equal intervals on the paper. Put the unscored fillet, skin side down, across the string.
- Spread the stuffing over the fillet, pressing down the prawns. Top with the scored fillet, skin side up. Bring the string round the fish and tie on top - position so you can cut either side to give portions of equal size. (The salmon can be made up to this stage the day before and kept, covered, in the fridge. Bring to room temperature before roasting.)
- Put the empty roasting tray in the oven. Preheat the oven to fan 220C/ conventional 240C/ gas 9. Lift the salmon on the paper onto the tray. Roast for 15-20 minutes. Open one of the central slashes with a knife to see if the flesh is cooked. Heat the lime or lemon juice, honey and soy sauce in a small pan. Put the salmon on a serving dish and splash over a little sauce. Leave to rest for 5 minutes. Garnish with chilli and spring onion and serve with the remaining sauce.
Nutrition Facts : Calories 736 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 76 grams protein, Sodium 0.95 milligram of sodium
THAI SALMON PARCELS
Adapted from the Uwajimaya recipe website. I haven't had a chance to try it yet (thus I'm guessing at preparation time), but I will! I will probably substitute butter-flavored cooking oil for the butter when I make it.
Provided by echo echo
Categories Thai
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix together lime zest through cilantro.
- Lay out 1 sheet of filo and brush with 1/2 Tbs butter.
- Lay 2nd sheet on top and brush with more butter.
- Lay a salmon fillet 2-3 inches from short side of phyllo, season to taste with salt and pepper and put half of lime mixture on top.
- Fold short end of phyllo over salmon, and then fold in the 2 long sides.
- Fold the salmon over twice more, and cut off the remaining pastry.
- Do the same with the other fillet.
- Put the parcels on a greased baking sheet and brush with any remaining butter.
- Bake at 325° 20-25 minutes until brown and crispy.
Nutrition Facts : Calories 369.1, Fat 17.9, SaturatedFat 8.5, Cholesterol 88.9, Sodium 344.9, Carbohydrate 25.6, Fiber 1.6, Sugar 0.9, Protein 26
SOY & BUTTER SALMON PARCELS
Make these tasty soy, honey and butter salmon parcels on a barbecue for the taste of summer. Serve with a refreshing cucumber and sesame salad on the side
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Cut four pieces of foil that will easily wrap a piece of salmon and lay them on the work surface. Spread a little butter onto the centre of each piece of foil to stop the salmon sticking. Lay the salmon on top. Mix the soy with the honey and divide it between the parcels, pouring it over the salmon. Dot any remaining butter on top and then fold the foil around the salmon tightly to make a parcel.
- Put the parcels on the barbecue or griddle and cook for 5-10 mins. Check one parcel to see how it's getting along but be careful - it will be hot. Once the salmon is cooked, open the parcels and scatter some sesame and spring onion into each.
- Mix the cucumber with a few drops of sesame oil and season with a little salt. Serve the salmon with the cucumber salad.
Nutrition Facts : Calories 307 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
SALMON & SPAGHETTI SUPPER IN A PARCEL
Create a bit of fun for kids by serving supper in a parcel. Open at the table to reveal delicious pink salmon, spaghetti, courgettes and tomatoes
Provided by Lulu Grimes
Categories Dinner, Fish Course, Lunch, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Cook the spaghetti following pack instructions and drain. Cut 4 rectangles of baking parchment off a roll, each twice as long as it is wide. Lay them on a work surface. Toss the spaghetti with the grated courgettes. Divide the spaghetti between the pieces of parchment, then divide the cherry tomatoes between each pile.
- If using salmon, slice lengthways, but keep the fillet together. Place on top of the veg and press sideways so the slices move apart a little. If using chicken, halve each breast through the middle horizontally to give four pieces, then cut each into strips and tip a pile of chicken strips onto each pile of spaghetti.
- Heat the oil and fry the garlic for 1 min, then pour a little garlic oil over each pile. Season with black pepper if your children like it. Bring the two longer sides of parchment up to meet in the middle and fold the ends over and over, working down towards the filling, leaving a little room for the steam to expand the parcel. Flatten the seam down and then fold in each end. Use paper clips to hold the folds, if you like. Lift the parcels onto a baking tray and bake for 10-15 mins. The parcels should puff up as they cook.
- Serve each person a puffed parcel in a shallow bowl and snip it open at the table, staying clear of any steam (and removing any paperclips).
Nutrition Facts : Calories 637 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium
SALMON PARCELS WITH THAI BUTTER
From Delicious magazine, UK. This is a freeze ahead recipe. If you want to cook it straight away, prepare it up to step 4, but just cook the parcels for 15 minutes. Remember to cover the filo with a clean, damp tea towel while making the pies as it dries out quickly. This is good with stir-fried veggies!
Provided by Ppaperdoll
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, mix half the butter with the curry paste, lime zest, and coriander. Season, wrap in cling film, and shape into a log. Chill in the freezer for 20 minutes to firm up.
- Melt the remaining butter in a small pan over a low heat. Trim the filo to rectangles about 18X26cm. Brush 1 rectangle with butter. Top with another rectange, brush with butter, and finish with a 3rd layer of filo.
- Place a salmon fillet, skinned side down, in the center of each filo pile. Cut the Thai butter into pieces and put 2 along each fillet. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter, and fold up and over to seal. Put on a baking sheet and brush with butter.
- Freeze on baking sheet for 2 hours. Store in freezer bag for up to 2 months.
- To cook from frozen, preheat oven to 200 degrees C, and heat a baking sheet. Once sheet is hot, put the frozen salmon pastries on the sheet and cook for 25 minutes until golden.
Nutrition Facts : Calories 538.3, Fat 32.9, SaturatedFat 17.5, Cholesterol 131.8, Sodium 538.3, Carbohydrate 30, Fiber 1.1, Sugar 0.1, Protein 29.2
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