Fresh Red Salmon Parcels in Filo, Topped with Chive Cream

by Finy (follow)
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Salmon can be cooked in many different ways, and this recipe wraps it in a thin sheet of filo pastry with spices and spinach on top of the fish.

It is not a difficult recipe (apart from separating one sheet of filo), but the result is quite exotic and very tasty.


Preparation Time: 15 minutes
Cooking Time: 25 minutes
Makes: 2 servings

1 piece salmon (about 240 g), without skin
½ tbs mint (I used dried mint as mine in the garden had been eaten by snails)
1 small garlic clove, crushed
¼ tsp turmeric
¼ tsp chili flakes (I used hot ones)
1 sheet filo pastry
40 g frozen spinach, thawed
2 tbsp sour cream
1 tbsp garlic chives (or ordinary chives)
Oil spray
Extra chives to garnish (optional)
Broccolini, to serve (optional)
Tomato/parsley salad, to serve (optional)

Preheat the oven to 160° fan forced.

Mix the mint, turmeric, chili, and garlic in a bowl, and season with salt and pepper.


Put the filo sheet on a flat surface and cut in half. Spray with oil, and place half the salmon on each piece of pastry.
Add the spice mixture.


Add the spinach, which needs to have all the liquid removed first. Spray with oil.


Carefully fold each parcel up to enclose the salmon.


This can be whatever shape you chose and mine were definitely not even.
Spray outside with a bit more oil, and place on a baking tray, lined with baking paper.
Bake for about 25 minutes or until golden.


Meanwhile, make the salad, and the broccolini just before the salmon is ready.


Mix the sour cream and chives in a bowl.


Serve the filo parcels and broccolini, topped with the sour cream and garnish with extra chives.

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