Salmon and Couscous Filo Parcels
The filo parcel and couscous base create a perfect steamer for the salmon, and you can eat all of it! A quick but special midweek meal.
Method
- Prepare the couscous:
- Place a saucepan on a medium heat.
- Fry the onion, red pepper, green pepper, garlic and olive oil in the saucepan for 10 minutes until the onions start to soften and colour.
- Add the tomato, smoked paprika, black pepper. Continue frying for 5 minutes.
- Pour in the fish stock and bring to the boil. Test for salt levels and adjust if needed. This will depend on your stock, if using a bought stock then it's likely to be quite salty already.
- Stir in the couscous and parsley, place a lid on the pan and remove from the heat. Let stand for 5 minutes whilst preparing the pastry.
- Prepare each parcel. The photo below can be used as a guide:
- For each parcel, layer 4 sheets of filo. Lightly brush each layer with melted butter before laying the next sheet on top.
- You should now have 2 stacks of filo, each with 4 sheets, one stack for each parcel.
- Divide the couscous evenly between the two stacks. You might not need to use all the couscous, it depends on the size of the filo sheets. Form it into a rough cuboid for the salmon to sit on.
- Place a salmon fillet on top of each couscous pile. Then lay a lemon wedge on top of the salmon.
- Bring up the sides of the filo and form a rough parcel. Brush the narrowest part of the parcel with any remaining melted butter.
- Transfer the parcels to individual cooking dishes that can support the parcel as it cooks. Brush the dishes lightly with butter also.
- Place in a preheated 180 c oven for about 30 minutes until the filo is golden but not burnt.
Main Ingredients
- Salmon Fillet
- 2 small fillets (mine were 110 g each)
- Filo Pastry
- 8 sheets
- Lemon
- 2 wedges
- Melted Butter
- 50 g
Couscous Ingredients
- Couscous
- 140 g
- Green Bell Pepper
- 40 g (1/2 small pepper), small dice
- Red Bell Pepper
- 40 g (1/2 small pepper), small dice
- Yellow Onion
- 100 g (1 medium onion), small dice
- Fresh Tomatoes
- 150 g (2 medium), small dice
- Garlic
- 2 large cloves, small dice
- Curled Parsley
- small handful, roughly chopped
- Fish Stock
- 250 ml
- Salt
- 1/2 tsp, depending on saltiness of stock
- Smoked Paprika
- 1/4 tsp
- Ground Black Pepper
- 1 tsp