Salmon filo parcels with tomato ginger jam
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- olive oil
- 1 tbsp root gingerfinely chopped
- 1 clove garlicchopped
- 2 tbsp cider vinegar
- ½ tsp cumin
- ½ tsp ground cinnamon
- 1 tbsp soft brown sugar
- 1 × 400g tin peeled plum tomatoes
- 4 salmon filletsabout 100g each
- 4 sheets filo pastry
Nutrition:
- kcal319
- fat15.8g
- carbs22.4g
- fibre0.7g
- protein23.2g
- salt0.8g
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.
