Gosh, it’s all rapidly changing now! Last week we looked forward to an easing by the weekend, this week it almost seems back to normal. Families have been visiting, school is going back next week and of course we can start entertaining at home. These salmon parcels are easy to put together and taste great.

Savoury Salmon Parcels with Mint Pea Lemon Risotto

Ingredients
2 salmon fillets, no skin 
4 sheets of filo pastry
25g butter melted
1 tsp grated fresh ginger
Juice & grated zest of 1 lime
1 crushed clove of garlic
1 tbs finely chopped parsley
1 chopped spring onion
Salt & pepper

Method
Combine and mix the ginger, zest, juice, garlic, parsley and spring onion and pour the mixture over salmon fillets and set aside until ready to put together for cooking.
Heat the oven to 180 degrees
Melt the butter in the microwave
Lay out one sheet of filo pastry, brush a small amount of melted butter over it, lay another sheet of pastry on top and brush with butter. Repeat this step until all 4 sheets of filo pastry are together, then cut in half so you have two squares of 4 sheets of filo
Place one fillet on each piece of filo pastry and wrap up, tucking ends in and adding a little butter to the joins. Spread the top of the parcel with butter
Put each parcel on a baking sheet and pop into the oven for 25 to 30 minutes

Risotto

Ingredients
1 chopped onion
2 tbs olive oil
1 crushed clove garlic
Half cup arborio rice
2 cups of chicken stock
1 cup frozen peas
Grated rind of lemon
A handful of chopped mint

Method
Heat the olive oil in a saucepan
Sauté the chopped onion and crushed garlic until soft
Heat the stock
Stir the rice into the onion mixture to coat with oil, then add hot stock
Bring to boil and lower heat to a gentle simmer
Add the other ingredients and continue cooking till rice has absorbed all the liquid
Add salt and pepper to taste. Making the risotto takes the same time as cooking the salmon parcels

Serve with asparagus or another green vegetable

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