Wednesday 26 July 2017

Salmon parcels with shallot and cashew sauce

Aine McAteer

My parents love salmon so I've been cooking it a lot. Since cutting back on my milk and cream consumption for health reasons, I'm always looking for that creaminess reminiscent of my childhood, and this lovely cashew sauce has become one of my comfort foods. It's delicious with these salmon and leek parcels or with any fish or veggie dish.

4 x 4oz salmon fillets with skin removed

1 large or 2 small leeks, sliced on diagonal

Big pinch sea salt

1 heaped tsp capers

4 sheets filo pastry dough

Olive oil

1 tbsp Thai sweet chilli sauce For the cashew sauce 1 tsp olive oil

1 large or 2-3 small shallots, finely diced

½-1 tsp sea salt

1 tsp lemon zest

1½ cups cashew milk (½ cup cashew nuts and 1½ cups water)

1 tbsp parsley, finely minced

Freshly ground black pepper

1Pre-heat the oven to 180°C/Gas Mark 4 and place a rack close to the top of oven. Remove any bones from the salmon and set it aside in a cool place. Heat a little water in a pan and add the leeks and a pinch of sea salt. Sauté and stir until the leeks are tender, then add the capers and mix well. Transfer the mix to a bowl and set aside to cool.

2Spread a sheet of filo pastry on a board and fold it into a quarter or a third -- you want it to be approximately the same width as a salmon fillet. Spread a quarter of the leek mix on the pasty, about one inch from the end closest to you. Top with a salmon fillet and drizzle a teaspoon of sweet chilli sauce on the fish. Roll the pastry up to form a package with the salmon on top and brush the entire outside with olive oil.

3Place the four parcels on an oiled baking sheet and bake for 20-25 minutes. Meanwhile, prepare the sauce. To make the cashew milk, blend the half cup of raw cashew nuts with one-and-a-half cups of water until creamy. If they're whole cashews, you can chop them up first so that they blend easier.

4Heat the olive oil in a small saucepan and sauté the shallots until transparent. Add the sea salt and lemon zest and continue to sauté for about a minute. Add the cashew milk and slowly bring to the boil, while stirring. Allow to simmer, stirring occasionally until the sauce has thickened. Add parsley and pepper and stir.

5 Serve one salmon parcel per person, drizzled with the cashew sauce. Accompany with your favourite salad or some simple steamed veggies.

Irish Independent

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