This healthier version of salmon en croute is packed with the goodness of kale and omega 3, wrapped in flaky pastry. It's so good you'll forget it's the light version.
Serves 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients 50g kale, stalks removed, finely chopped 75g low-fat cream cheese 1/2 lemon, juiced 1/4 tsp ground nutmeg 4 sheets filo pastry 1 tbsp olive oil
1tsp fresh rosemary, chopped 300g skinless salmon fillet(s)
Method
Preheat the oven to 180ºC and line a baking tray with baking paper.
In a small bowl, mix chopped kale, cream cheese, lemon juice and nutmeg with a little salt and a grind or two of pepper., It should look like a thick paste. Set aside.
Lay out one sheet of pastry on a flat, non-stick work surface. Brush it lightly with a small amount of olive oil. Place another sheet on top and brush that with oil. Repeat with the remaining two sheets. Add the rosemary to the remaining oil.
Pat the salmon dry and place it in the centre of the pastry. If you are using mutliple salmon pieces, place them as close together as possible.
Spoon the kale mixture in an even layer on top and press down gently using the back of the spoon.
Fold the longest edge of the pastry over the salmon, then the opposite edge to cover it.
Fold the remaining sides to meet in the middle and twist them together. Fan or fold the twist.
Brush the remaining oil and rosemary over the top of the parcel and place it onto the baking tray.
Bake for 25 minutes.
Serve with a light salad or vegetables.
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