Salmon Wellington
By Anne-Marie McElreavy
Ingredients
- 1 salmon filet or two depending on appetite
- 1/4 cup bean sprouts
- 1 teaspoon of pesto (parsley, garlic, olive oil, lime or lemon juice, salt, pepper)
- 1 cup coconut milk or cream
- 1 teaspoon cornstarch
- 1/4 of a green pepper
- 1 sliced onion
- 3 sheets phyllo
- mushrooms
Details
Servings 2
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Budget Friendly
Preparation
Step 1
Oil a baking dish. Preheat oven to 350F (or 180 ° C or gas mark 6). Place three sheets of phyllo dough on a damp cloth. Place a piece of salmon. Brush with pesto mixture. Stack a slice of onion or green pepper cut into strips
Step 2
Add a few sliced mushrooms. Carefully stack bean sprouts.
Step 3
For big appetites Stack another square of salmon and brush again to blend pesto go to the next step.
Step 4
Close the phyllo sealing the sides. Brush with extra virgin olive oil.
Step 5
Bake at 350F for 35 minutes. Do not put your finger in the bottom of the dish to taste after cooking ... ouch!
Step 6
In a saucepan add the remaining mushrooms in a tablespoon of oil olive and butter (to taste) Add the cornstarch and coconut milk and pour over the mushrooms. Salt-pepper to taste.
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Chef Tips and Tricks
These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
Ingredients
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- Salt
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
Method
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!
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