Recipe for lunchbox: Salmon and herb filo parcels, wholemeal pasta in pesto sauce

Dear son came home  and burst into the kitchen… urrr well… the rather messy kitchen as I was trying to get dinner done and on the dining table. I was cooking Asian food, and you know how messy that can get… grrrrr. However, the interruption was worth it, as his next sentence was:

“Mama, I really, really, really, really looooooooove my lunch today! Thank you.”

Apparently he loved everything that was in his lunchbox and wondered when he could have it again. Whether this was due to the fact that the food was really nice, or because he was ravenous after his 2 hours of pre-school swimming session, I will never know. I am just happy that he enjoyed the meal enough to let me know that the lunchbox combo was a winner.

I use the same base for the herb marinade and pesto sauce – not just for the sake of convenience, it also ensures that the flavours are complementary. Here are the recipes for the said lunchbox menu:

IMG_00000861

 

 

 

 

 

Salmon and herb filo parcels:

  • 200 – 250 gms skinned salmon fillet – cut into 4 pieces
  • 2 sheets of filo pastry
  • some olive oil for brushing

Blend fine the following:

  • 2 cloves garlic
  • 1 cup fresh basil leaves
  • a handful of cilantro
  • 2 scallions
  • 2 tablespoon olive oil
  • a squeeze of lemon juice
  • salt and pepper to taste

Method:

  1. Wash and pat dry the prepared salmon
  2. Rub 2 tablespoons of the blended mixture on salmon pieces
  3. Cut each of the filo pastry into 2, and brush with olive oil
  4. Place a piece of the marinated salmon in the middle of one of the filo pastry half – wrap and brush the  outside with more olive oil. Repeat till all salmon is wrapped.
  5. Bake the salmon parcels in pre-heated 180 degree celsius oven for about 10 – 15 minutes, depending on thickness of fillet.

Wholemeal Pasta in Pesto Sauce:

To the remaining basil and coriander marinade above, add the following and blend fine:

  • 10 raw almonds
  • 3 tablespoons of extra virgin olive oil
  • a handful of freshly grated parmesan cheese
  1. Taste and adjust seasoning accordingly. If mixture is too thick, adjust with more olive oil.
  2. Boil half a cupful of dry wholemeal pasta according to package instructions. Drain and toss in pesto sauce. I sprinkle the top with some grated emmental cheese for extra flavour.
  3. Serve with grilled cherry tomatoes.
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About mumstech
Retired at 40 after working in various industries including banking and financial services, oil and gas as well as higher education.Now a stay-at-home mum, cheerleader for husband and son, cleaner, nutritionist, cook, laundry lady, driver, clerk cum administration assistant, public relations, personal assistant... I never knew that squeaky clean floors can give me such satisfaction!

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