leaf wrapped salmon
Fri, 26 February, 2016
I got a weird and wonderful book from a friend for Christmas, called 'Nourishing Traditions' which in short promotes healthy eating habits, in general, a bit like the food author Michael Pollan’s famous ‘Eat food, not too much, mostly plants’ recommendation. Nothing processed, natural fermentation, balance and variety. It’s full of interesting facts and has tonnes of recipes.
Most of them are quite simple, some not very doable (whey??? where do you get that from? and what is it even???) but many gems which make me want to try them out immediately.
The leaf wrapped salmon is dead easy and makes a good change from the usual grilled/pan fried/teriyaki fish that I do flog to death in my cooking repertoire. I guess you could use cabbage leaves for this, or banana leaves, or those exotic ones they wrap stuff into in Thai restaurants (the latter two inedible though, just look pretty). Lettuce gets a bit discoloured which is clear in the pictures – or maybe mine had been sitting in the fridge too long and got pissed off when it was dunked in hot water instead of being dressed and dished out.
leaf wrapped salmonServings: 4Time: 1 hour
- ½ salmon side, skinned
- 200g frozen spinach
- a drizzle of olive oil
- 3 cloves garlic, peeled and crushed
- 1 heaped tsp cream cheese
- salt and pepper
- 1 head of lettuce, cos or romaine
1. Thaw the frozen spinach and squeeze out most of the moisture. If using fresh spinach, blanch it or wilt in a microwave and squeeze out the liquid. Chop the spinach.
2. Heat the oil in a small pan, add the spinach and garlic, season well with salt and pepper and cook for a few minutes. Stir in the cream cheese and cook for another minute. Leave to cool.
3. Dip the whole lettuce in boiling water for about 10 seconds to wilt the leaves. Alternatively wilt it in a microwave (rinsed, so there is a little moisture to soften it. Separate the leaves and pat dry with kitchen towels.
4. Butter a gratin dish large enough to fit the salmon side. Line it with lettuce leaves so that they overhang at both longer sides. Place the salmon on the lettuce, skinned side down, season with salt and pepper, then spread the spinach mix over the fish. Fold the lettuce leaves over the salmon so it’s completely covered and tuck the ends underneath, to make a parcel.
5. Preheat the oven to 200C/400F/gas 6. Bake the salmon for 15-18 minutes.