Salmon wellington with asparagus, tomato and basil salad
Oct 27, 2013 1:00pm- 20 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
Tapenade
- 3/4 cup pitted kalamata olives
- 1 lemon, finely grated zest and juice
- 1 teaspoon olive oil
Salmon wellington
- 4 180g salmon fillets, skin removed
- 2 sheets frozen puff pasty, thawed
- 1 egg
- 1 tablespoon milk
- sesame seeds, to sprinkle
Asparagus, tomato and basil salad
- 2 bunch asparagus, trimmed
- 1 tablespoon olive oil
- 1 punnet cherry or grape tomatoes, halved
- 1/4 cup basil leaves
- extra virgin olive oil, lemon juice (or verjuice), to dress salad
Method
Salmon wellington with asparagus tomato and basil salad
- 1Preheat oven to very hot, 220°C. Line a baking tray with baking paper. Trim fish fillets.
- 2For Tapenade, place olives, lemon zest, lemon juice and oil in a small food processor until well chopped. Set aside.
- 3Cut each salmon fillet in half, trimming to form even squares. Spread 4 halves of salmon with the tapenade. Place the remaining salmon halves on top. Season to taste.
- 4Cut each sheet of pasty in half. Place salmon in the centre of each place of pastry. Fold in ends and roll up tightly. Brush edges of pastry with a little combined egg and milk to seal. Place pastry parcels on prepared tray. Brush each with egg mixture and sprinkle with sesame seeds. Bake for 12-15 minutes until puffed and golden.
- 5Meanwhile, to make asparagus, tomato and basil salad, using a potato peeler, shave each asparagus spear into ribbons. Heat oil in a frying pan on medium. Saute asparagus and tomato for 2-3 minutes until asparagus is tender. Remove from heat and transfer to a bowl. Toss through basil leaves and season to taste. Drizzle with oil and lemon juice. Halve salmon parcels to serve.
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