• sandrabrandalise


COOKBOOK: Mag Recipe

We probably all have some salmon pieces in our freezer! Here is a recipe that was super easy to make and it fill them up for dinner! Great idea, absolutely delicious and even those who don’t necessarily like fish will love this! Serve with a side dish of salad or chips

Hope you enjoy


Serves 4

1/3 cup of parsley leaves , chopped

1 tablespoon of lemon grass ( I used the tubed version , you can use fresh)

1 tablespoon of ginger, chopped

4 shallots, sliced thinly

2 teaspoons finely chopped lemon rind

1 tablespoon lemon juice

2 tablespoons of sweet chilli sauce

2 sheets puff pastry

4 x 150g salmon fillets, with skin

1 egg, beaten lightly

Pre heat oven to moderate 180C

Combine parsley, lemon grass, ginger, shallots, lemon rind and juice and sweet chilli sauce.

On a hot pan, brown the salmon skin down for less than a minute. Turn quickly and remove from pan.

Take a sheet of puff pastry, cut into a triangle. Place one piece of salmon in the centre of the triangle. Place a spoonful of the green mixture over the salmon. Bring the three sides of the triangle together, pinch and fold, leaving pouches open. Brush with beaten egg. Bake in moderate oven for approx 20mins or golden in colour.

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