Thai Spiced Salmon Filo Parcel

Posted on January 19th, 2010 by admin

I got the idea for this from a recipe from Delia online and thought it would be easy to convert into a Slimming World friendly meal and it was. Delicious too!!!

Serves 2

3.5 syns per serving on Extra Easy

Ingredients

2 salmon fillets (any skin removed)
2 sheets of filo pastry
zest of 1 lime
1 tablespoon of fresh coriander
1 clove of garlic crushed
freshly grated ginger
1 tablespoon of soy sauce
1 teaspoon of fish sauce
salt and black pepper
Frylight buttery (or similar)

Method

Preheat oven to 190c or 375f
Rinse and pat dry the salmon fillets.
In a large dish add the lime  zest, garlic, ginger, soy sauce, fish sauce and coriander.
Place the salmon fillets in the thai spiced marinade and refrigerate for a couple of hours.
Get one filo pastry sheet and fold it in half. Place one salmon fillet on top of the filo pastry sheet towards the end of one length. Season with some salt and pepper. Folding the ends in, wrap the filo pastry over the salmon fillet. So the salmon is wrapped in a filo parcel. Place on a baking tray and spray over the top with some frylight butter.
Repeat the process with the second Salmon fillet.
Bake in the oven for approx 25 mins, until filo pastry is golden

I served my salmon parcels with roasted new potatoes (parboiled, then placed on a baking tray, sprinkled with some salt and sprayed with frylight and roasted in the oven) and fresh steamed asparagus.

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Filed under: fish and seafood, main course, salmon

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  • stephie

    absolutely loved this, so did my OH, he keeps going on about it now :) . Thanks. xx

  • Anonymous

    Had this for dinner tonight, after a bit of a struggle with filo pastry, it was delicious and definately not like being on a diet, had it with a huge salad and your curried coleslaw and boiled potatoes, was lovely.

  • Anonymous

    I had this again for dinner as it was so popular the first time, I cooked my salmon first as I like it well done, it broke up in the pan, but I just made 5 smaller parcels but using the same amount of filo pastry, once again it was lovely, although I am still coming to grips with the filo pastry.