Wrap salmon in filo pastry for a gourmet dish which is designed to impress.
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 1 garlic clove, finely chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon mint leaves, chopped
- 1 tablespoon flat-leaf parsley, chopped
- Grated zest of 1 lemon
- 4 sheets filo pastry
- Olive oil spray
- 4 x 180g skinless salmon fillets, pin-boned
- 500g vine-ripened cherry tomatoes
- 200g green beans, trimmed
Method
- Step 1Preheat the oven to 200°C and line a baking tray with baking paper.
- Step 2Combine oil, garlic, herbs, lemon zest and some salt and pepper in a bowl.
- Step 3Lay 1 sheet of filo pastry on a board with one of the short sides facing you (keep the remaining filo sheets covered with a damp tea towel while you work).
- Step 4Lightly spray the filo sheet with oil, then place a salmon fillet at the end nearest to you, leaving a 3cm border.
- Step 5Spread a little herb mixture over the fish, then fold in the edges of the pastry and roll up the salmon away from you to enclose. Place the parcel seam-side down on the tray, then repeat to make 4 parcels. Spray the tops with a little more oil. Bake for 12 minutes or until the pastry is golden and the fish is cooked through. Place the tomatoes on another tray and bake for the final 5 minutes of the fish cooking time until just softened.
- Step 6Meanwhile, blanch the beans in boiling water for 3 minutes until tender. Drain.
- Step 7Divide the salmon parcels among plates, and serve with the roasted tomatoes and beans.
- High protein
- Low carb
- Low sodium
- Low sugar
Nutrition
2033 kj
Energy
27g
Fat Total
6g
Saturated Fat
4g
Fibre
47g
Protein
117mg
Cholesterol
185.81mg
Sodium
3g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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