I know this sounds like a lot of flavours but they work together really well, and it is a synch to make.
I played on the idea that oily fish often go well with Almonds, so added ground almonds to the shortcrust. It is a very delicate enhancement and if you did not have time or inclinication to make pastry then ready made shortcrust works fine. Do try and marinade the salmon however, this worked well and was delicious.
I served it with steamed asparagus served with a scattering of more ground almonds.
Ingredients (for 4):
For the pastry: (or used shop bought shortcrust)
250g plain flour
50g ground almonds
150g butter cut into cubes
1 tablespoon milk
1 beaten egg to coat the pastry
For the filling
4 salmon fillets
1 bag (250g) of spinach or used frozen spinach as I did to make this quicker
1 teaspoon wasabi powder or paste
1 tablespoon of rice wine
1 tablespoon or sweet chilli sauce
1 tablespoon of soy sauce
Salt and pepper to taste
Make the pastry (I tend to do this a day ahead to make things easy). Pulse the flour, ground almonds and butter in a food processor until the mixture resembles breadcrumbs (or do this by hand). Add the milk until the mixture comes together in a dough. Shape into a thick disk, dust with plain flour and cover with cling film before leaving it to rest in the fridge for at least an hour.
Make the marinade by mixing together the wasabi, rice wine, sweet chilli sauce and soy sauce. Marinate the salmon for a few hours (or overnight).
Cook the spinach by steaming it until it and then place in a colander over a bowl and leave to drain of water.
Pan fry the salmon to seal the edges – this will keep the pastry nice and crisp. The edges of the salmon will darken as the sugar in the marinade caramelises. Allow to cool
Preheat oven to 180DegC
Roll the pastry to 4 to 5mm thickness. Cut strips of pastry to around 2 cm beyond the edge of the size of the fillets for the bases and 4 strips large enough to cover the fish and seal to the bottom.
Layer some spinach on the base, cover with salmon. Brush the edges with some beaten egg and then place the top pastry over the fish. Seal at edges and slash the top with a knife. Brush with beaten egg.
Bake for around 20 to 25 minutes or till golden brown. The almonds in the pastry seemed to make it take longer to brown so I fnished it off with 5 minutes of grilling to brown it really well.