Steamed Salmon and Spinach Parcel with Pesto Butter
Taken from a selection of recipes available in "A Taste of Burrastow" by Bo Simmons of Burrastow House, Walls, Shetland.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Steaks | Main,Salad | Steam | Less than 30 minutes |
Ingredients
- 4 x 200g (7oz) Shetland salmon steaks, boned
- 15ml (1tbsp) olive oil
- 100g (4oz) butter
- 5ml (1tsp) balsamic vinegar
- 4 large spinach leaves
- 30ml (2tbsp) basil, chopped
- 15ml (1tbsp) grated parmesan
- Salt and pepper, to taste
Method
Mix together parmesan, olive oil, balsamic vinegar and basil to a thick paste. Season well. Add to softened butter, roll into sausage in greaseproof paper and chill.
Plunge spinach leaves into boiling water for 20-30 seconds, drain well and run under cold water. Open up leaves and pat dry on kitchen paper. Please each salmon steak onto a leaf with a small slice of pesto butter. Season and wrap to enclose the fish. Put the parcels in a bamboo steamer and steam for 6-10 minutes.
Serve immediately with salad of seasonable vegetables.
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