Salmon Tales

I was asked to do a demonstration at a salmon shop in Hobart last Saturday.  Now I am not a great fish eater I have to admit, so set about making recipes that appealed even to my palate.  I used a recipe from my book “Slow Cooker” – Salmon Cutlets with Dried Fruits and Lime (by ABC Books) and adapted from the gluten free reciped “From My Kitchen to Yours” the Tandoori Chicken with Mango Lime Salsa to substitute salmon for chicken and from “Out of the Bottle”, the Hasty Chicken Curry, which worked really well by adding diced fresh salmon fillets 5 minutes before the end of cooking time.   

Another recipe I made up especially for the function was Salmon Parcels with Pesto and Leeks.  The recipe for this is to follow.  If anyone is interested, son Andrew (erstwhile chef) also showed me how to confit salmon fillets in olive oil with various aromats and also how to pickle salmon.  Both were really delicious – if anyone wants the recipes for those, I will post them for you as well.  I will be doing a cooking class for the salmon shop on the evening October 13th where I will be demonstrating those dishes.

Food Processor Pesto

 2 cups fresh basil leaves

½ cup pine nuts

2 cloves garlic, peeled

¾ cup light olive oil

1 teaspoon wholegrain mustard

½ cup shaved or shredded parmesan

Salt and pepper to taste

 Place the basil leaves, pine nuts and garlic in the bowl of a food processor and process until smooth.  Keep the motor running and gradually add the olive oil.  Add the mustard and parmesan and process for a few seconds more.  Add salt and pepper to taste.

(Recipe for Pesto from “Out of the Bottle”)

Salmon Parcels with Pesto and Leeks

 45g butter

2 medium leeks, white part only, thinly sliced

8 sheets filo pastry

¼ cup olive oil

½ cup shaved parmesan

1 cup pesto

½ cup semi dried tomatoes

4 salmon fillets

1 tablespoon milk

1 tablespoon sesame seeds, approximately

 Line 2 baking trays with baking paper.

 Melt the butter over medium heat and sauté the leeks until soft.  Cool.

 Lay one sheet of filo out on a bench, brush with olive oil, sprinkle with parmesan and top with another sheet of pastry.  Spread with pesto to make a round just large enough to fit the salmon fillet onto.  Top with ¼ of the leeks and ¼ of the semi dried tomatoes.  Top with a salmon fillet.  Fold the long sides of the pastry over the salmon and dampen edges with a little water.  Roll up to form a parcel and place on one of the baking trays.   Repeat to make 4 parcels, placing 2 on each baking tray.  Brush with a little milk and sprinkle with sesame seeds.

 Bake at 180°C for 20 minutes.

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