How To Make Pesto Salmon Phyllo Parcels Recipes

PESTO AND SALMON PARCELS

Steps:

• Take the puff pastry and salmon out of the freezer and thaw for 2 hours at room temperature, or overnight in the fridge.
• When the pastry and salmon have thawed, preheat the oven to 220C/200C Fan/Gas 7 and place a baking tray inside the oven as it heats.
• Unwrap and unroll the pastry onto a clean, lightly floured work surface. Cut it into four equal-sized rectangles. Place 1 heaped teaspoon of the pesto into the centre of each rectangle.
• Cut each salmon fillet in half widthways and place two halves, side by side, in the centre of each pastry rectangle, on top of the pesto.
• Brush the edges of each pastry rectangle with the milk, then fold the edges over themselves to create open parcels, pinching the corners to seal. Brush the exposed pastry with a little more milk. Squeeze a little lemon juice over each piece of salmon, and season, to taste, with freshly ground black pepper.
• Remove the baking tray from the oven and place it onto a heatproof surface. Arrange the salmon-and-pesto parcels onto the tray, then bake them in the oven for 20-25 minutes, or until the pastry has risen and is golden-brown, and the salmon is cooked through.
• For the vegetable rice, 5 minutes before the salmon-and-pesto parcels finish cooking, defrost the rice in the microwave until piping hot throughout. Meanwhile, cook the vegetables in a saucepan of boiling water for 2-3 minutes, or until piping hot throughout. Drain in a colander, then mix with the rice.
• To serve, divide the vegetable rice equally among four warmed serving plates, then place one salmon-and-pesto parcel on top of each portion. Garnish with the basil leaves, if using.

PESTO SALMON

Steps:

• Preheat oven to 400°. For pesto, tear bread into pieces; place in a miniature food processor. Pulse until fine crumbs form. Set aside 1 tablespoon. To the remaining bread crumbs, add the basil, parsley, oil, pine nuts, garlic, salt and pepper; cover and process until finely chopped. , Place salmon on a baking sheet coated with cooking spray. Spread with pesto. Sprinkle with reserved bread crumbs. Bake, uncovered, until fish flakes easily with a fork and crumbs are lightly browned, 20-22 minutes.

PESTO SALMON

Steps:

• Lightly coat a baking pan with cooking spray.
• Place each salmon fillet in the baking pan and drizzle with olive oil.
• Apply freshly ground pepper to taste over each fillet.
• Gently spread pesto sauce over each fillet.
• Sprinkle parmesean cheese over each fillet.
• Optional: Place plum tomatoes slices on each fillet and sprinkle with a bit of additional parmesean cheese.
• Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.

CHICKEN, MOZZARELLA & PESTO FILO PARCELS

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
• Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don't have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.
• Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
• Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
• Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
• Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.

SALMON WRAPPED IN PHYLLO WITH SPINACH AND CHEESE

Steps:

• Rinse salmon fillets and pat dry on paper towels.
• Put parsley, chives, oregano and thyme on a cutting surface and chop together until very fine and well combined. Sprinkle in a shallow pan and stir in the 1/2 cup of olive oil.
• Coat the salmon fillets on both sides with the marinade and set aside about 30 minutes at room temperature, or for 1 to 2 hours in the refrigerator.
• To make the filling, heat 1 tablespoon olive oil in a large saute pan. Add the onion and leek and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Stir in the spinach and the remaining 1/4 cup olive oil. Cook 4 minutes. Stir in dill, salt and pepper. Turn the mixture into a bowl and refrigerate until cool. Stir in the egg, cheeses and bread crumbs.
• Preheat oven to 375 degrees. Sprinkle lemon juice over the salmon.
• Put two sheets of phyllo, one on top of the other, on a work surface, keeping the unused pastry covered with a damp towel. Cut them in half lengthwise. Cut across into 4 pieces and brush with butter. (These pieces will be used as patches to reinforce phyllo packets).
• Put one sheet of phyllo on a work surface. Brush with butter. Top with another sheet of phyllo. Brush with butter. Put one of the patches on top of the phyllo, about 2 inches from the edge. Put one piece of salmon over the patch. Cover with 1/4 cup of the filling. Fold bottom of phyllo over salmon. Brush the folded portion with butter. Fold in the sides of the phyllo and brush with butter. Roll up the salmon in the phyllo to make a neat packet. Brush the top with butter and seal the end of the roll onto the packet with butter.
• Repeat Step 4 with remaining ingredients to make 8 packets, putting packets on two ungreased baking sheets.
• Bake until golden brown, about 15 minutes. Serve immediately.

PARCHMENT TOMATO PESTO SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
• Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!

PESTO SALMON PUFF PASTRY RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
• Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
• Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
• Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
• Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
• Seal the edges by pressing onto the seams of the fish silhouette.
• Use a knife to make indents for the head and fin details.
• Use the tip of the spoon to create indents of the scales.
• Brush the pastry with egg wash.
• Bake for 40 minutes, or until golden brown.
• In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
• Slice and serve while hot.
• Enjoy!

SALMON PARCELS

Steps:

• Season the fish with salt.
• Take two phyllo sheets and fold in half. Lay a piece of salmon on the phyllo, take care to tuck any tail piece under the salmon.
• Top each piece of salmon with at tablespoon of the pesto.
• Draw the phyllo up around the salmon and make a "knot" by twisting the phyllo so it stays in place.
• With scissors cut off any excess phyllo from the knot.
• Place each parcel on a non-stick cookie sheet. Refrigerate (covered with plastic wrap) until ready to cook.
• Heat your oven to 400°F Drizzle or spray the olive oil over each parcel.
• Cook in the middle of the oven for 15 minutes or until each parcel is golden brown.