Salmon Parcels with Sweet Red Bell Pepper Pesto

Salmon Parcels with Sweet Red Bell Pepper Pesto

Packed with brain-boosting omega 3 fatty acids salmon is incredibly good for you and I found a way to make even the pickiest fish eaters come back for seconds. Sweet succulent salmon wrapped up with a few crispy layers of phyllo dough stuffed with a medley of sweet colourful peppers, caramelised onions and even sautéed...

Ingredients

  • Salmon Parcel
  • salmon - 4 fillets (I used thick cut fillet skin removed)
  • phyllo dough - 12 sheets (3 per each fish fillet)
  • butter - 1/2 cup melted
  • Vegetable Medley
  • olive oil - 1 tablespoon
  • onion - 1 small or about 1/2 cup chopped
  • garlic - 1 clove minced
  • red bell pepper - 1/2 cup chopped
  • yellow bell pepper - 1/2 cup chopped
  • rocket - 2 cups fresh (arugula)
  • salt and pepper - to taste
  • Sweet Red Bell Pepper Pesto
  • onion - 1 onion chopped and cooked in a little olive olive on top of the stove until caramelised.
  • garlic - 2-3 cloves
  • roasted red peppers (Capisum) - 1 cup chopped (if you only have fresh red peppers you can make your own roasted by putting your peppers directly on the stovetop and let them char on all sides and then put them in a paper bag to cool and then peel and remove seeds)
  • basil - bunch of fresh chopped
  • tomato paste - 2 tablespoons
  • olive oil - 1/2 cup or just enough to pull all the ingredients together in the (if you want to conserve on fats you can use half olive oil and half water)
  • salt and pepper - to taste
  • Tuscan seasoning - 1 teaspoon (mixture of roasted garlic, bell peppers, rosemary, basil, oregano, parsley and dried lemon)
Read the whole recipe on Bam's Kitchen