- a little pepper
- 0.5 tsp. salt
- 2 tbsp. soy sauce
- 1 tbsp. peanut oil
- 50 g butter, liquid
- 1 tbsp. lime juice
- 1 tsp. sambal oelek
- 4 piece skinned salmon fillets (approx. 120 g each)
- 3 spring onions, incl. green parts, cut into 1-cm-wide pieces
- 250 g baby salads, cut into 1-cm-wide strips
- 1 bag strudel dough (ca. 120 g)
- 50 g preserved ginger
- a little wasabi paste
In a bowl, thoroughly combine the lime juice, sambal oelek and soy sauce. Add the salmon and coat in the marinade.
Heat the oil in a frying pan. Stir fry the spring onions and lettuce for approx. 3 mins, season and leave to cool. Drain the ginger, set aside.
Carefully unroll the pastry sheets. Place 2 pastry sheets on top of each other, halve and coat with a little butter. Salt the salmon. Place one piece of salmon in the middle of each piece of pastry. Arrange ¼ of the vegetables and ¼ of the ginger on top. Fold the edges of the pastry over the filling and press together lightly. Place the parcels on an oven tray lined with baking paper, then coat with the butter. Prepare the other parcels the same way.
Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.
Thoroughly combine the soy sauce and wasabi and serve separately with the salmon parcels.
- 1h 5 Preparation/cooking time: ca. 50m + Bake: ca. 15m
- Servings For 4 people
- Nutrition 500 Kcal