After nearly a full week of as fuss-free as possible dinners due to all my crazy deadlines, I am in the mood for some serious cooking.
I did a quick grocery shop this morning as we were down to rice cakes and mustard only in the fridge (ok, it wasn't that bad, but nearly!) and bought some lovely Norwegian salmon on special and have decided to make my Citrus-infused salmon phyllo parcels, which are deceptively easy.
Here is the recipe if you are in the mood for a treat!
Citrus-infused salmon phyllo parcels
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves 2
Ingredients
2 skinless salmon fillets (125g each)
20g unsalted butter
3 sheets Phyllo pastry (thawed if from frozen)
Juice and rind (pith removed and thinly sliced) of 1 orange
100g cous cous
4 spring onions, chopped
Preheat the oven to 180c.
Precook the cous cous by placing in a shallow bowl and adding boiling water until just covered. Season, add lemon juice and cover toallow the cous cous to steam. Add the chopped spring onions and season to taste.
Rinse the salmon fillets under cold water and blot dry with kitchen paper.
Place the butter in a bowl with the orange rind and approximately a tablespoon of the juice. Combine to create a flavoured butter.
Unwrap the phyllo pastry, separate three sheets from the rest of the roll and cut the rectangle in half so that you have a rough square of pastry for a portion.
Divide the cous cous between the phyllo pastry, topping with a little of the orange rind to get a good citrus flavour layered throughout your dish. Place the salmon on top of the cous cous, followed by the citrus-infused butter.
Wrap the pastry by bringing the corners together and gently twisting at the top to create a parcel. Place on a greased baking tray and brush the outside of the parcels lightly with melted butter. Bake for 15 minutes until golden brown.
Serve with a leaf salad and a dry white wine or MCC.
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