RECIPE: Pat’s Bacon-wrapped Tassie Salmon

11 Sep 2018

By Amanda Murthy

A chilly day calls for some comfort yet healthy meals. This flavoursome and easy-to-prepare dish is definitely a winner!

Tasmanian salmon is Australia’s pride and joy. Accompany it with sweet cherry tomatoes, zesty lemon juice, and crunchy capsicum and bundle it up with some juicy bacon, for an unforgettable combination. And let’s talk about how perfectly the puff pastry compliments and lifts the dish.

If you don’t like some of the vegetables, feel free to replace them with other selections. Suggestions would include cauliflower, pumpkin and broccoli.

You may also bake the salmon if you want to avoid frying it, however frying gives that crispy finish.

Ideal for small lunch or dinner parties, very pleasing to the eyes, and a great way to get the children to eat their fish and veggies. Try it!

INGREDIENTS

Prep time: 15 minutes
Frying time: 5 minutes
Baking time: 17 minutes

Salmon

  • 12 ounce Tasmanian salmon fillets
  • 1 tablespoon lemon juice
  • Salt & ground black pepper to taste
  • A dash of olive oil
  • Prosciutto slices
  • Thyme herbs
  • 4 slabs, butter

Vegetables

  • 2 cups green capsicum
  • 1 cup cherry tomatoes
  • 1 cup asparagus
  • Two garlic cloves, minced
  • Half a red onion
  • Salt & ground black pepper to taste
  • A dash of olive oil
  • ½ cup chicken broth

Pastry

  • 4 sheets of ready-made puff pastry
  • 1 cup cream cheese
  • 1 tablespoon lemon juice
  • Salt & pepper to taste
  • 1 tablespoon olive oil

METHOD

  1. Remove salmon skin. Cut salmon in half. Marinate salmon fillets with salt, pepper and lemon juice on both sides.
  2. Transfer the salmon fillets into a skillet. Pan-fry salmon fillets until golden brown and set aside.
  3. Lay the prosciutto slices on a board and place the thyme, butter and salmon fillets on top. Wrap the ham as tightly as possible.
  4. Add the green capsicum in the same skillet. Add minced garlic, onion, chopped cherry tomatoes, asparagus and the wrapped salmon. Season with salt, pepper and chicken broth until tender.
  5. To make pastry side dish: Add cream cheese in a mixing bowl. Add minced garlic, lemon juice. Season with salt, pepper and olive oil. Stir well.
  6. Fill the puff pastry with cream cheese mixture and roll it. Cut the rolls into small pieces and bake 200°F/ 95°C for 17 minutes until crisp.
  7. Plate the wrapped salmon and vegetables, accompanied by the pastry on the side.

From page 30 of Issue 14: ‘Culture of Life: Love does not come at the price of another person or their dignity’ of The Record Magazine