This is a great way to serve salmon in the summer- wrapped in a crispy shield of filo pastry but juicy and pink inside. I’ve used a Thai style salsa inside but really it can take anything….chilli jam works well or even a spoonful of pesto. Served with some boiled Jersey Royals covered in a insulating blanket of melted butter; a scattering of diced sweet shallot; some feather like ribbons of chopped garden mint and a sprinkle of garlicky chives from the garden…summer!
Thai salmon (Serves 2, adapted from Delia Smith)
- 1 tsp grated fresh ginger
- Small handful of chopped coriander
- 1-2 spring onions, chopped
- 1 lime, zest and juice
- 1 clove garlic, crushed
- 2 salmon fillets
- 2-4 sheets filo pastry
- 25g butter, melted
- 1 tbsp sesame seeds
- Preheat the oven to 190°C.
- Mix the ginger, coriander, spring onions, garlic and lime together in a bowl.
- Lay one or two sheets of filo pastry (depending on the size of your salmon. If they are large then 2 may be a better option) on the work top and brush with melted butter. Place one salmon fillet at one edge of the pastry and top with half the Thai mixture. Roll up like a present and tuck the ends underneath. Brush generously with melted butter and scatter with sesame seeds. Place on a baking tray and repeat with the other salmon fillet.
- Bake for 15- 20 minutes until the pastry is golden and crisp. Serve!
