Ashish's Kitchen: Salmon Parcels with Potato Crisps

One of my summer favourites! Try out my salmon parcels with some added crunch from my mums garlic and soy stir fry.

Tip 1: For extra heat why not add fresh chilli to your pesto, to give it some more flavour.

1) In a large wok, heat up some sunflower oil for cooking. Once the pan has heated, add in your mangetout and crushed garlic (pre cut earlier). Followed by the asparagus (cut into thirds). Alongside some dark soy sauce and one to two teaspoons of oyster sauce. After all has heated up, serve and enjoy alongside the salmon parcels.

"With the soft flavour from the salmon, and sweet texture of the stir fry. This dish will certainly put a spell on you and your friends at any bbq"- Ashish's Kitchen

Ingredients 3 Salmon Fillets Crushed Black Pepper ​Chilli Flakes Fillo Sheets (2/3 per salmon fillet) 3-5 Potatoes (cut and partly boil) Chilli Pesto or Green Pesto (ready made) 1 egg (for pastry) Mangetout Asparagus (cut into thirds) 4-6 Garlic cloves Canola Oil/Olive Oil (cooking spray)

Potato Crisps (Side)

In a large pan full of water, add in your pre cut slices of potato (cut into circular crisps, with a 3cm thickness) and boil for 10-12 minutes (with a teaspoon on salt). After they have boiled, drain and leave aside (in the same pan).- Next add in some sunflower or vegetable onto your pre boiled potatoes and coat in chilli flakes and black pepper or in salt and pepper. - Finally preheat the oven to 180 degrees and cook your potato slices (covered in the oil and seasoning) for 20 minutes. After 20 minutes, turn the potato slices and boost the temperature up to 190 degrees or 200 degrees and cook for a further 20 minutes. After your potato crisps have browned, let them cool for 1 minute, then serve alongside your parcels and stir fry.

Method 1) Start by prepping you salmon. Cut each fillet in half and leave on the side. If your salmon has skin on it, be sure to take of the skin as best as you can and leave on a plate (for shallow frying later). 2) Next begin to place your salmon fillets on sheets of filo pastry. Be sure to distribute each salmon fillet (cut in half) to 2-3 sheets of filo pastry. Begin to place one half of the salmon fillet on a sheet of filo. Then cover the fillet with ready made pesto, along with black pepper and chilli flakes. Next add the other half of the salmon fillet on top, repeating the previous step with the pesto. 3) Finally wrap the salmon parcels, making sure to gloss the sides with egg as you fold each crease. Then begin to place the fillets (sealed side down), on a well sprayed (canola oil/olive oil) baking tray. Place the whole tray in a pre heated oven (10 minutes) at 180-200 degrees for 20 minutes. Be sure to look over your parcels as they cook, so that the pastry does not burn.

Top Tip: For added crunch in your stir-fry why not try adding unsalted cashew nuts (gently tossed and heated in oil before hand) for extra texture.