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Title: Thai Salmon Parcels
Categories: Thai Seafood
Yield: 2 Servings
| 2 | 4-5oz salmon fillets | |
| 4 | Sheets filo pastry | |
| 1 | oz | Butter |
| 1 | ts | Grated ginger |
| 1 | Garlic clove; pressed | |
| 1 | Spring onion; finely chopped | |
| 1 | tb | Fresh coriander - (finely chopped) |
| 1 | Lime; zest & juice | |
| Salt & pepper |
Mix together lime zest and juice, garlic, spring onion, ginger and coriander.
Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet.
Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until brown and crispy.
Source: Delia Smith's summer collection
From: kv@aifh.ed.ac.uk (Karen Valley)
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