Thursday, October 11, 2007

Baby - Oven Baked Parsley Crusted Salmon Pocket

Seems like I've been doing quite a bit of cooking ya? Enjoy it while you can as a period of drought may soon come as my freezer becomes sufficient for the next few weeks.

So, 2 more fish recipes and I can rest a little! I personally think the oven is a marvellous cooking equipment cos you can do so much with it. Wrapping meat with vegetables in a foil pocket brings out the natural sweetness and flavouring of the dish. It's also very healthy as limited oil is used and it's almost like steaming. But minus the extra water as this is like a dry bake and the food is cooked in its own natural juices. Yummy!

- 200g fresh salmon fillet steak
- 100g pumpkin (skin removed & diced)
- 10 sprigs Baby Beans
- 1 hand bunch of Chinese Parsley (Cilantro, Yong-sui) chopped finely
- 1 tomato
- Dash of pepper &/or ikan bilis powder
- 2 cubes of veg or chix stock
- 2 dried apricots (thinly sliced)

- Preheat oven to 200 degrees
- Use an oven safe dish or baking pan. Line with foil first. Use another foil and make a well-like pocket. Drizzle some oil into the pocket
- Place the diced pumpkin, beans and tomato into the pocket and turned lightly so that it is coated with the oil
- Lightly marinate salmon with pepper &/or ikan bilis powder. Press the chopped parsley on top of the salmon and put in pocket
- Sprinkle the sliced dried apricot and frozen stock cubes on top of the salmon and veg
- Close up the foil so that there is no opening. If the foil is not big enough, tear another piece and blanket it on top of the dish
- Put into oven and allow to bake for 30 -40 mins. Check after 30mins to see if salmon is cooked especially the centre area
- Pumpkin and beans should cooked relatively fast
- Once fish is ready, remove and leave the whole dish with the foil closed for 10 mins before removing and pureeing to desired texture
- Remove the skin of the tomatoes before mashing or pureeing



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