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Salmon filo parcels with tomato ginger jam

Name: Salmon filo parcels with tomato ginger jam
Total time: 30 min
Ingredients: olive oil; root ginger 1 tbsp, finely chopped; garlic 1 clove, chopped; cider vinegar 2 tbsp; cumin ½ tsp; ground cinnamon ½ tsp; soft brown sugar 1 tbsp; peeled plum tomatoes 1 × 400g tin; salmon fillets 4, about 100g each; filo pastry 4 sheets

30 minutes
serves 4
Easy

Salmon wrapped in crisp filo pastry with an easy spiced tomato and ginger jam for a delicious midweek family meal. Filo makes it healthier too

December 19, 2014 at 2:32 pm

Try this salmon wrapped in filo pastry, then check out more salmon recipes such as our salmon en croûte.

Ingredients

olive oil
root ginger 1 tbsp, finely chopped
garlic 1 clove, chopped
cider vinegar 2 tbsp
cumin ½ tsp
ground cinnamon ½ tsp
soft brown sugar 1 tbsp
peeled plum tomatoes 1 × 400g tin
salmon fillets 4, about 100g each
filo pastry 4 sheets

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Put a baking tray in the oven. Heat 1 tbsp olive oil in a large frying pan. Add the ginger and garlic and cook until golden, about 4 minutes. Add the vinegar, spices, sugar and tomatoes. Stir and let simmer for 15 minutes until thick. Remove from heat.
Step 2

While the jam is cooking, Season the salmon and cut the filo in half vertically. Brush 2 sheets lightly with oil. Layer on top of each other. Roll the middle of each salmon fillet in the filo. Brush with a little oil and place on a baking tray seam-side-down. Bake for 15-20 minutes or until golden.