Open Salmon And Pesto Parcels
This delightful recipe features flaky salmon fillets enveloped in a savory sun-dried tomato pesto, all wrapped in a golden puff pastry crust and baked to perfection. Served atop a bed of mixed vegetables and rice, this dish is a wonderful combination of flavors and textures that will surely impress your dinner guests.
— Constant Cookbook
Ingredients
- 1 x 320g pack frozen ready-rolled puff pastry
- 4 x 125g/4½oz frozen skinless salmon
- , for dusting plain flour
- 2 tbsp sun-dried-tomato pesto
- 1 tsp full-fat or semi-skimmed milk
- 1 tsp freshly squeezed lemon juice
- freshly ground black pepper
- handful fresh basil
- 400g/14oz frozen cooked rice
- 200g/7oz frozen mixed vegetables
Instructions
- 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.
Cook Time
30M
Prep Time
PT2H
Yield
Serves 4
Nutrition
- Calories: 752kcal
- Carbohydrate Content: 55g
- Fat Content: 43g
- Fiber Content: 3.5g
- Protein Content: 33g
- Saturated Fat Content: 14g
- Sugar Content: 3g
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