Salmon parcels with Asian pesto

Ingredients for 4 servings:

• 4 clove(s) garlic, chopped
• 60 g cashew nuts, crushed
• 1 bunch of coriander (leaves only)
• 1 bunch basil (Thai)
• 80 ml oil (peanut oil)
• Sea salt, coarse
• 650 g salmon fillet(s)
• 20 sheets of Vietnamese rice paper (approx. 16 – 20 cm in size)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine the garlic cloves, cashews, coriander (note: reserve 20 leaves for decoration), Thai basil, and peanut oil in a blender until smooth. Salmon Parcels: Skin the salmon fillet and cut into approximately 20 equal pieces, each about 5 cm long. Soak a sheet of Vietnamese rice paper in warm water, remove it, place a coriander leaf in the center, place the salmon cube on top, and then add a teaspoon of pesto. Fold the sides of the paper into a square parcel, trimming any oversized pieces. The moist wrappings will stick together. Heat peanut oil in a pan and brown the parcels in batches, seal-side down, for 3 minutes. Place the parcels in a steamer basket over boiling water and cook for 4-6 minutes. Soy sauce goes well with the rice paper. Tip: The parcels can be prepared before steaming and stored in the refrigerator, covered with cling film, until ready to use. If using fresh fish, the parcels can also be frozen before steaming.