Crispy Salmon Parcels

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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.

You could even bake these for 15 mins at 180°C in the oven.

Bunch of Spring Onions
10cm Knob Of Ginger
250g SJÖRAPPORT Salmon from IKEA
4 Tbsp Soy Sauce
1 Tbsp Honey
Small Handful of Coriander
4 Cloves of Garlic
Small Handful of Parsley
1 Green Chilli
1/2 Lime
200g Filo Pastry
4 Tbsp Extra Virgin Olive Oil