Salmon filo parcels with tomato ginger jam
Lightly wrapped in pastry, this is a clever, healthy way with salmon
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
- 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.
- 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
Recipe from olive magazine, December 2009.
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http://www.bbcgoodfood.com/recipes/97613/
http://www.bbcgoodfood.com/recipes/97613/
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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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This simple recipe, from Gordon Ramsay, is full of flavour and will add colour to any meal
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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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30 November 2009
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