MIKE'S SALMON PARCELS WITH FRESH MANGO SAUCE
Ingredients: 1/2 small leek, about 100g 1/3 cup loosely packed fresh coriander leaves 1 large red capsicum, sliced very thin 1 teaspoon five-spice powder 1/2 teaspoon ground coriander 1 tablespoon grated palm sugar, (or 1 1/2 tablespoons brown sugar) 1 tablespoon fresh lime juice 4 salmon fillets, skinned, about 220g each 4 spring roll wrappers, each 21,5cm square 1 tablespoon corn flour 2 teaspoons water 1/3 cup peanut oil 2 good size ripe mangos, about 900g, chopped coarsely 100g red-green coral lettuce
How to do:
Cut leek into 8cm lengths, halve each peace lengthways,
Then slice halves into thin strips.
Combine leek in a bowl with fresh coriander and 1/2 of capsicum.
Preheat oven to moderate hot (200-210 C , 400-425 F).
Heat small, lightly oiled frying pan, cook five-spice powder and
Ground coriander, stirring until fragrant.
Stir in sugar and juice, remove from heat.
When cool enough to handle, use your fingers to rub 1/2 of the
Spice mixture into both sides of the salmon fillets.
Place a salmon fillet on bottom half of one spring roll wrapper,
Top with a quarter of the leek mixture.
Lightly brush edges of wrapper with blended water and corn flour,
Roll to enclose salmon, folding in the ends.
Repeat this section with the other 3 salmon fillets.
Heat oil in large frying pan, cook parcels, in batches, until lightly
Browned. Place then on oiled oven tray, bake parcels in oven
For about 8 minutes or until fish is cooked as desired.
Meanwhile, blend or process half of the mango and remaining spice
Mixture until smooth.
Combine remaining mango, remaining capsicum and lettuce in
A large bowl and drizzle a bit balsamic vinegar over it,
Serve Salmon parcels immediately topped with mango sauce.
And of course a lovely cool glass of Pinot Gris or Riesling.
We like here the FIG BALSAMICO, found at Deli Gourmet shops
In Panama City. You can prepare the parcels an hour ahead,
Keeping in the refrigerator covered with a slightly dampened
Tea towel. NOT in a closed container, please.