Salmon, asparagus and couscous parcels
Posted on November 2nd, 2012
This post is for all members of the ABC club (Anything But Chardonnay!). When it comes to Chardonnay people really have their minds made up that they hate it and just shut down at the mere mention. (I confess I used to be in this group). However, I’m now a proud member of the BBC club – Bring Back Chardonnay!!! It goes well with some many tricky to match foods and is such a rich and complex wine. Refreshing and creamy at the same time. it goes really well with grilled fish especially salmon. Fleur du Cap Chardonnay matched this salmon dish really well. If you can’t get Fleur du Cap near you, Two Oceans is also a really good example of a South African Chardonnay.
This is super easy to make but looks really complicated! (Always impressive for dinner guests!) It literally only takes about 15 minutes to prepare and 15 to cook. Hope you enjoy it!
Ingredients (for four people)
- 4 (150g each) salmon fillets, skin on
- 1 bunch asparagus, cut into thirds
- 120 ml of chicken stock
- 1/2 mug of couscous
- 1 large lemon, rind finely grated, juiced
- A handful of kalamata olives, pitted, chopped
- A tablespopn of drained capers, finely chopped
- 2 garlic cloves, crushed
- 4 sheets filo pastry
- olive oil
- steamed baby carrots, peas, or crisp green salad
Preheat oven to 200°C.
Bring stock to the boil in a small saucepan over high heat. Remove from heat. Stir in the couscous. Cover. Set aside for 5 minutes. Stir with a fork to separate grains. Stir in lemon rind, 1 1/2 tablespoons lemon juice, olives, capers, garlic and salt and pepper.
Line a baking tray with baking paper. Lay a sheet of filo on your work surface. Lightly brush some olive oil over it (or use olive oil spray if you have it). Spoon ¼ of the couscous mixture along one long edge, leaving 3cm free at both short ends. Top with a salmon fillet and ¼ of the asparagus. Fold in the sides and wrap to form a parcel. Place on baking tray. Lightly brush with oil.
Bake parcels for 10 to 15 minutes or until golden. Serve with steamed baby carrots, peas, or crisp green salad and enjoy with a glass of delicious South African Chardonnay!