This fresh salmon was wrapped in filo pastry with the vegetables and couscous also inside the pastry.
Delicious, I served it with a coleslaw salad with a difference!
Preparation Time: 25 minutes, plus 15 minutes to cool
Cooking Time: 25 minutes
Ingredients For the salmon ¾ cup chicken stock 60 g couscous
½ zucchini, finely chopped
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp dill, chopped
2 spring onions, thinly sliced
6 green olives, finely chopped (I used a spicy one)
4 sheets filo pastry
2 skinless salmon fillets -about 150 g minimum each
Poppy seeds - optional
Broccoli - optional
For the coleslaw 1 large Granny Smith apple, chopped
1½ cups cabbage, finely shredded
70 g blue cheese, crumbled (refrigerate first)
½ cup sour cream
2 tbsp cheese, grated
2 tbsp spring onions, sliced finely
1 tbsp lemon juice
1 tbsp chives, chopped
¾ tbsp red wine vinegar
Method For the salad
Mix all the ingredients in a bowl.
Toss until the cabbage and the apple are totally coated with the rest of the ingredients.
Add some pepper.
Cover and put in the fridge before serving.
For the salmon
Preheat the oven to 210°/190° fan forced.
Put the stock in a saucepan and bring to the boil. If you are using a bought one, I would put a bit less stock and a bit of water.
Take the pan off the heat and add the couscous.
Cover and leave it for about 4 - 6 minutes. If there is any water left, drain it in a colander.
Put this in a medium sized bowl and leave for 10 minutes to cool down slightly.
Add the zucchini, lemon juice and zest, dill, spring onion, and olives. Add some pepper, and toss to combine.
Put a pastry sheet on a dry surface and spray with cooking spray.
Top this with another sheet, and repeat spraying until you have used all the sheets.
Cut this in half crossways.
Put some of the couscous mixture into the centre of each pastry stack.
Top with a piece of salmon - it is best if the salmon pieces are a similar size, however mine were not so I had one very large parcel and one smaller one!
Fold in the sides and roll up the pastry.
Line a tin with baking paper, and put the parcels onto this, with the seam down.
Spray with cooking oil and put poppy seeds on top, if using.
Bake for about 20 minutes or until the pastry is just cooked - you do NOT want to overcook the fish.
Serve the salmon parcels with cooked broccoli, and the blue cheese coleslaw.
The parcels are OK to heat up for several days but in the oven, not the microwave, and the salad lasts for days.