This is really a variation on salmon cooked in little paper parcels, or at least, the principle is the same. Cooked in a steamer, this is a quick and easy family recipe.
To serve 4 people you will need:
4x150g tail end fillets of salmon, skinned About 8 large spinach leaves, stalks removed 1 jar of pesto – or make your own Melted butter Salt & pepper
Bring a pan of water to the boil. Plunge the spinach leaves into this, leave for about 5 seconds and immediately transfer them to a bowl of iced water.
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Drain them well and pat dry using kitchen paper.
Spread the upper surfaces of the salmon fillets with the pesto and then carefully wrap each fillet in the spinach, so that you have four individual little parcels.
Steam in the parcels for 5 minutes. There are a number of ways to do this. You can either use a steamer if you have one, or place a trivet in a wok with about 5cm of water in the bottom, and put the salmon on the trivet. Cover, bring to the boil, and steam as above.
If you don’t have either a steamer or a wok, put the salmon parcels in a colander over a saucepan of boiling water and cover with the saucepan lid.
Just before serving, brush the top of the parcels with a little of the melted butter to give them an attractive and appetizing shine.
Finally, you could turn this dish into something special by surrounding each parcel with a sauce of lobster bisque in which you have poached a few mussels.
Does that sound a little difficult? Buy tinned bisque and mussels at your local supermarket. Reduce the bisque by boiling it rapidly to about half its original content.
Drain the mussels well and rinse them in cold water before poaching them in the reduced sauce for 2 to 3 minutes. Add a little thick cream just before serving.
