Delia Smith Thai Salmon Parcels Recipes

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THAI SALMON FILO PARCELS



Thai Salmon Filo Parcels image

For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed. But I also suspect we could be in danger of overkill, so I like to use it only where it's really appropriate - like here, where a parcel of something really does seal in all those precious salmon juices, and when they mingle with the lime, ginger and coriander, the result is marvellous!

Categories     Easy meat-free recipes     Delia's Summer Collection     Easy Entertaining     Recipes for 2

Yield Serves 2

Number Of Ingredients 11

2 middle-cut fillets of salmon (4-5 oz/110-150 g each)
4 sheets filo pastry (approximately 7 x 12 inches/18 x 30 cm each)
1 teaspoon grated fresh ginger
grated zest and juice of 1 lime
1 clove of garlic, crushed
1 tablespoon chopped fresh coriander
1 small spring onion, finely sliced
1 oz (25 g) butter
salt and freshly milled black pepper
a few sprigs of coriander
1 lime, cut into quarters

Steps:

  • First of all, in a small bowl, mix together the ginger, lime zest, garlic, coriander and spring onion, then stir in the lime juice. Now 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. Next, 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 (it's important not to end up with great wedges of pastry at each end). 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.

THAI SALMON PARCELS



Thai Salmon Parcels image

Adapted from the Uwajimaya recipe website. I haven't had a chance to try it yet (thus I'm guessing at preparation time), but I will! I will probably substitute butter-flavored cooking oil for the butter when I make it.

Provided by echo echo

Categories     Thai

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

1 lime, zest of
1 lime, juice of
2 garlic cloves, crushed
2 scallions, finely chopped
1 tablespoon grated ginger
1 tablespoon fresh cilantro, finely chopped
4 sheets phyllo dough
2 tablespoons butter, melted
2 (4 -5 ounce) salmon fillets
salt and pepper

Steps:

  • Mix together lime zest through cilantro.
  • Lay out 1 sheet of filo and brush with 1/2 Tbs butter.
  • Lay 2nd sheet on top and brush with more butter.
  • Lay a salmon fillet 2-3 inches from short side of phyllo, season to taste with salt and pepper and put half of lime mixture on top.
  • Fold short end of phyllo over salmon, and then fold in the 2 long sides.
  • Fold the salmon over twice more, and cut off the remaining pastry.
  • Do the same with the other fillet.
  • Put the parcels on a greased baking sheet and brush with any remaining butter.
  • Bake at 325° 20-25 minutes until brown and crispy.

Nutrition Facts : Calories 369.1, Fat 17.9, SaturatedFat 8.5, Cholesterol 88.9, Sodium 344.9, Carbohydrate 25.6, Fiber 1.6, Sugar 0.9, Protein 26

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