Stuffed Salmon Parcels With Tomato Cream Sauce

Total Time
50mins
Prep 30 mins
Cook 20 mins

This recipe is my very own creation. Together with Salmon, mushrooms, some herb seasoning and cabbage leaves makes this quite a presentable dish that can be an entre/side dish or as a starter for a sitdown dinner/ lunch. The cream sauce brings out the flavor in the salmon, the sauce is very simple to make with ready to use ingredients from a bottle. The lemon grass paste is available in tubes in Australia ,maybe its also available in large grocery stores-if you can't get it you can leave it out

Ingredients Nutrition

Directions

  1. Wash the salmon fillets , add 2 tablespoons of the lemon juice and 1 teaspoon of the lemon grass paste and keep aside for 15 minutes.
  2. In a microwavable bowl add the chopped mushrooms, basil, carrot , spring onion,1 teaspoon lemon grass paste and the lemon juice, season with salt and pepper.
  3. Microwave for 2 minutes and set aside.
  4. Wash the cabbage leaves and blanch them in hot salted water , run cold water to keep them from wilting but they should be nice and soft.
  5. Carefully remove the skin from the salmon and cut into 8 pieces of same size.
  6. On each cabbage leaf spread a little lemon grass paste,a small amount of the microwaved mix put a piece of salmon sprinkle little course black pepper and fold the leaf to make a neat parcel-secure with tooth picks.
  7. Use a round open glass dish , spray with cooking spray and arrange the parcels . spray the parcels with the spray again.
  8. Cover with a microwavable dish cover and microwave on high for 8 minutes.Remove on a serving dish or a plate-Let cool for few minutes.remove the tooth picks.
  9. In a glass bowl mix the pasta sauce and cream and blend till well mixed.
  10. Either pour all the sauce on the parcels if serving as a one dish or if on individual plates spoon a bit of the sauce on the plate, put one parcel , spoon sauce on the parcel. garnish with a fresh basil leaves.

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