Salmon. A treat for Sheila! I think most of you know Sheila does not like Salmon, that is, unless its covered in strong flavours that disguise the taste of Salmon, as in this recipe from Delia. – Listen. Don’t ask! – We just love the flavours of the ginger, lime and coriander with the fish. The Filo makes for a lighter case then the pastry used in salmon en croût
MORE Lovely Salmon recipes for Sheila to enjoy
Smoked Salmon and potato Salad
Ingredients
Serves 2
2 thick-cut salmon fillets 110 gr – 150 gr
4 sheets of Filo pastry
1 teaspoon fresh ginger, grated
1 clove of garlic, crushed
1 tablespoon fresh coriander, chopped
1 small spring onion, finely sliced
grated zest and juice of a lime
25 g butter, melted
salt and pepper
Method
Preheat oven to 375 C
First of all, in a small bowl, mix together the ginger, lime zest, garlic, coriander and spring onion, then stir in the lime juice.
Next melt the butter in a small saucepan, then lay 1 sheet of filo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of filo on top and brush this lightly with melted butter as well.
Now position one of the salmon fillets near to one end of the filo, season it and sprinkle half the lime and herb mixture on top. Start to fold the short end of pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry.
Wrap the other piece of salmon in exactly the same way and, when you’re ready to cook, brush the parcels all over with melted butter, place them on a lightly greased baking sheet and bake in the oven for 20-25 minutes or until the pastry is brown and crisp.
Serve, garnished with sprigs of coriander and wedges of lime to squeeze over.
Original recipe Delia Smith Summer Cooking
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