You know that I love seafood and I enjoyed it immensely when we dined out BT (Before Thermomix). Now when I see a seafood recipe or think of the seafood I have eaten when dining out, I immediately want to recreate it to be made in the Thermomix. These thermomix salmon pesto parcels are a "real top restaurant quality meal" (this was quoted by my lovely sister-in-law and her hubby when they were over from WA and staying with us).
Trust me once you start all of a sudden you will be hearing the tinker of knives and forks looking for more of these salmon pesto parcels on nothing but empty plates!
You could do this also with chicken breasts, would be nice as a topping on steak, lamb or pork also.
Best part this is a great dip as well. So a few crackers and a glass of wine while you're waiting for the salmon to cook and voila pre dinner done as well!
Enjoy!
Salmon Pesto Parcels – ThermoFun
Ingredients
Macadamia Pesto
- 80g dry toasted macadamia nuts, cooled
- 30g parmesan, cubed
- 1 small lemon, juice and zest
- 15g baby spinach
- 15g basil
- few sprigs thyme or rosemary, fresh
- 50g olive oil, plus extra if needed
- 1 garlic clove, peeled
- salt and pepper, to taste
- 250g cream cheese
Salmon Parcels
- macadamia pesto
- 900g boiling water from kettle
- 12 cocktail potatoes, halved or quartered
- 250g green beans
- 4 salmon steaks
- 10 mini Roma tomatoes, halved
Instructions
- In a dry frypan toast macadamia nuts until lightly golden. Set aside to cool.
- Place parmesan and lemon peel into TM bowl and grate 10 sec / speed 9.
- Add remaining ingredients (except cream cheese) and chop 10 sec / speed 8. Scrape down and repeat.
- Add cream cheese and mix 5 sec / speed 4 / Reverse. Set aside. (See tip below)
- Pour boiling water into TM bowl. Place potatoes into simmering basket and carefully insert basket into TM bowl.
- Tear off 4 pieces of baking paper, large enough for making an envelope parcel. Divide beans onto the middle of each sheet, rest a piece of salmon on top, spread pesto mixture on each salmon and place a row of tomatoes along the top.
- Bring the two long sides of the paper up and securely fold them down and over the salmon. Tightly fold up the two sides making a secure parcel so that everything is contained securely.
- Place two salmon parcels on each level of Varoma. Place assembled Varoma on TM lid and cook 20 mins / Varoma / speed 2.
- Carefully open and empty each salmon parcel onto a dinner plate. Serve with potatoes and drizzle any sauce from the parcels over the top.
Notes
The pesto and cream cheese makes a lovely dip. So while the salmon is cooking enjoy the remaining with crackers!
Dip is also suitable for freezing.
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