Salmon filo parcels with tomato ginger jam

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olive magazine

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Recipe by olive magazine

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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.
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.

per serving

319 kcalories, protein 23.2g, carbohydrate 22.4g, fat 15.8 g, saturated fat 2.9g, fibre 0.7g, salt 0.8 g

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Ingredients

• olive oil
• 1 tbsp finely chopped root ginger
• 1 garlic clove , chopped
• 2 tbsp cider vinegar
• ½ tsp cumin
• ½ tsp ground cinnamon
• 1 tbsp soft brown sugar
• 1 x 400g tin peeled plum tomatoes
• 4 salmon fillets , about 100g each
• 4 sheets filo pastry

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• olive oil
• 1 tbsp finely chopped root ginger
• 1 garlic clove , chopped
• 2 tbsp cider vinegar
• ½ tsp cumin
• ½ tsp ground cinnamon
• 1 tbsp soft brown sugar
• 1 x 400g tin peeled plum tomatoes
• 4 salmon fillets , about 100g each
• 4 sheets filo pastry

per serving

319 kcalories, protein 23.2g, carbohydrate 22.4g, fat 15.8 g, saturated fat 2.9g, fibre 0.7g, salt 0.8 g

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