Crispy, juicy salmon parcels dipped in a fresh and gingery chimichurri-esque sauce? Yes, please. Made perfect by responsibly farmed SJÖRAPPORT salmon from IKEA.
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Serves
4
Spring Onions
Ginger
Salmon
Soy Sauce
Honey
Coriander
Garlic
Parsley
Green Chilli
Lime
Filo Pastry
Extra Virgin Olive Oil
Serves
4
Spring Onions
Ginger
Salmon
Soy Sauce
Honey
Coriander
Garlic
Parsley
Green Chilli
Lime
Filo Pastry
Extra Virgin Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely chop the spring onions and ginger. Chop the salmon into large pieces.
Step 2.
Marinate the salmon in soy sauce, honey, ⅓ of the chopped spring onions and ⅓ of the chopped ginger.
Step 3.
For the dipping sauce, finely chop the coriander, garlic, parsley and green chilli. Mix this in a bowl with the remaining chopped spring onions, ginger and a large pinch of sea salt. Next, mix in 4 tbsp of extra virgin olive oil and the juice of a lime.
Step 4.
In a separate bowl, combine 100ml of water with 2 tbsp of olive oil.
Step 5.
Remove the filo pastry gently out of its packaging and place it on a chopping board. Cut into three and brush over the olive oil-water mix until damp. Place a piece of salmon with some ginger and spring onion bits in the centre of each pastry segment and wrap it up in a parcel. Use more water/oil mix if it’s looking dry or is hard to fold.
Step 6.
Get a large frying pan and bless it with a big glug of oil.
Step 7.
Fry the parcels for 2 mins on either side until the salmon is cooked through.
Step 8.
Serve with the dipping sauce and enjoy.
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