I’ve been getting creative in the kitchen this week and created a super tasty dinner I just had to share with you.
It’s simple to whizz up, and goes so well with a simple green veg side – Salmon parcel with soft cheese and chive.
Here’s my short list of the things you need:
- A pack of ready made filo pastry sheets
- Two salmon fillets
- 6-8 Laughing Cow Extra Light Cheese Triangles
- A handful of fresh chives, chopped finely
- A little oil
- Green veggies, to serve
And here’s how simple they are to make:
Preheat the oven to 220°c.
In a small mixing bowl, mash the Laughing Cow Extra Light Cheese Triangles (obviously unwrapped) and combine with the chopped fresh chives. Leave to the side.
Take a sheet of filo pastry and lightly brush half of the surface with a little oil – Fold in two. You need to do this four times, so you have four double layered pastry sheets.
Remove the skin form your salmon fillets (if they came with the skin on), and cut your fillets in half so you have four pieces – one for each pastry sheet.
Place one salmon fillet in the centre of each pastry sheet and share the cheese and chive mixture you made earlier between the salmon pieces, dolloping on top.
Brush the edges of the pastry sheet with oil and bring up to the top, folding and squishing (nice technical word for you all) the edges into each other to create a parcel which looks a bit like a pasty stood on it’s side.
You can brush some egg on the outside of the pastry to give it a more golden finish.
Place on a foil lined tray and cook for 25 – 30 minutes until the pastry looks a golden to brown colour. I always check the biggest parcel to ensure that the fish is cooked inside too.
Serve on a plate with a selection of gorgeous greens and you’re ready to impress – Ta da!
What do you think?
Although it’s come to the end of January, my healthy eating is still going well – Take a look at my end of January fridge, I’m so impressed.
I’ve started making more fresh smoothies with the Nutribullet, have been preparing balanced lunches for work and eating lots of fresh produce – also making sure I get in the all important dairy!
How are you doing?