Too many times I go about creating some long-winded, complex creation with the intention of blogging all about it only to find I either a) cannot remember what the ingredients are, b) didn’t put the card in the camera, c) cannot even remember what it was that I created. So for this post I kept it simple – Salmon and Pesto Parcels. It takes about 10 minutes to put together, 20 minutes to cook and about 5 minutes to eat.
But before we begin on that an apology. Of late I have been neglecting my duty to provide readers with updates on the most important events from across the world – the Greek debt crisis, ISIS taking over the world, and now the Wife Carrying World Championships.
Yes, the Wife Carrying World Championships. Now in it’s 20th year, husbands run (stumble, drag) a 250m course with their wives clinging to their backs. Only the other day myself and the Mrs were discussing how we were going to get beach-body ready for our summer vacation; Now I have the answer. I will attach said wife to my back and run down the shops. She can then reciprocate the favour getting back home.
Not me and the wife going to shops
What I like about the Wife Carrying World Championships the most is the unusual position the wife assumes whilst being carried by the husband (incidentally, after doing some indepth research, I found out you can carry any wife, it doesn’t have to be yours, so if your wife is reluctant then borrow someone elses). Most wives assume an upside-down position, with their legs locked around the husband’s neck and their faces perilously close to the husband’s backside.
Then there’s the drowning issue – there are several elements to the course, including a water feature – the more resiliant wives hold their breath while the more delicate specimens grip hard round their other half’s necks and raise their heads out the water, as can be seen above. There’s a man with a mission right there, and she is obviously having the time of her life.
Anyway, while I make preparations for this fun activity I will get back to the point of this post which was what exactly…yes, Salmon and Red Pesto Parcels. You will need:
- Two decent sized salmon fillets, skin removed
- One pack ready rolled puff pastry
- 4 tablespoons red tomato pesto paste
- 1 egg, whisked
- splash of olive oil
- handful parsley, chopped
- Serve with rice and some roasted red pepper and courgette
First get a baking tray and wipe a bit of oil over it. Heat the oven to 180 centigrade. Then lay out the pastry and cut into four equal rectangles. Brush the edges of each piece with the egg and fold over about 1/2 an inch.
Spread a tablespoon of the pesto onto each piece of pastry.
Cut each salmon fillet in two and pop on top of the pesto.
Put in the oven for twenty mins. Serve with the rice. Easy. And if you just ran back from the shops with your wife on your back, just about all you will be able to cook….