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Filo wrapped Oriental style salmon recipe

This light and healthy salmon recipe is delicious fresh, but can be frozen

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  • Makes 6-8

  • Prep time 30 mins

  • Cooking time 30 mins

  • Total time 1 hr

  • Calories 475-357 per serving

  • Freeze yes
  • Prepare ahead yes

Ingredients

  • 1 bunch spring onions, finely sliced
  • 5cm (2in) piece root ginger, finely grated
  • 1 garlic clove, thinly sliced
  • 1/2tsp dried chilli flakes
  • 1 bunch fresh coriander, chopped
  • 1 small bunch fresh mint, chopped
  • zest and juice 1 lime
  • 1tbsp sesame oil
  • 9 sheets filo pastry
  • melted butter
  • 2 x 500g (1lb 2oz) skinless salmon fillets
  • 100-150g (4-5oz) raw prawns (fresh or frozen)
For the sauce
  • 2tbsp light soy sauce
  • 2tbsp honey
  • 1tbsp sesame oil
  • juice 1 lime
  • 1tsp sesame seeds
  • 2tbsp chopped fresh coriander

Preparation

  1. Preheat the oven to 200 C, 180 C fan oven, 400 F, gas 6. Mix together the spring onions, ginger, garlic, chilli, herbs, lime and sesame oil for the filling and set to one side.

  2. On a greased baking sheet, make a large rectangle with 2 lots of 3 sheets of filo, side by side, brushed with butter. Lay one of the salmon fillets in the middle of the pastry. Spread half of the filling mixture over the salmon, then add the prawns and top with the rest of the filling. Place the other salmon fillet on the top to form a sandwich. Wrap the whole parcel using the remaining filo and brush all over with melted butter.

  3. Cook on the baking sheet for 20 to 30 minutes until the pastry is golden brown. Meanwhile, make the sauce by combining all the ingredients together. When the filo is cooked, serve it with the sauce drizzled over the salmon and an Asian-style salad (carrot ribbons, radishes and Chinese leaf) dressed with the sauce.