Salmon phyllo parcels

This is a lovely way to prepare salmon. The fish steams in its pastry wrapping, and is soft and full of flavour, contrasting beautifully with the crispy phyllo.

The recipe comes from Delia Smith’s Summer Collection. The biggest change I have made to the recipe is the name. Delia calls them “Thai salmon filo parcels”, but I don’t see how adding lime juice and coriander makes something “Thai”. And I prefer “phyllo” to “filo” (which always makes me think of Filofaxes…)

Salmon phyllo parcels
(serves 4)

• a thumb-sized piece of ginger, grated
• 2 cloves garlic, crushed
• 2 green onions, thinly sliced
• a small bunch coriander, finely chopped
• zest and juice of 2 limes
• 8 sheets of phyllo pastry
• 50g butter, melted
• 4 salmon fillets, 120-150g each
• salt and pepper

1. Preheat the oven to 400°F.
2. Mix together the ginger, garlic, green onion, coriander, lime zest and juice in a small bowl.
3. Lay a sheet of phyllo pastry on a flat surface, and brush with melted butter. Place another sheet on top of it, and brush that one with butter too.
4. Place a piece of salmon near the top end of the pastry. Season with salt and pepper, then cover the fish with a quarter of the herb mixture.
5. Fold the short edge over onto the salmon, then fold both long edges in so they overlap the salmon.
6. Roll the piece of salmon towards you, until it is completely wrapped in the phyllo. Put the parcel on a baking tray, with the loose edge underneath. Repeat with the remaining three pieces of salmon, then brush the tops of the parcels with melted butter.
7. Bake for 20-25 minutes until the phyllo is golden brown and crisp.

Tags: Asian food, Delia Smith, limes, phyllo, salmon