Thai Salmon Parcels
Yield
2 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
salmon fillets
4-5 ounces each |
*
|
| 4 | sheets |
phyllo (filo) pastry sheets
|
*
|
| 1 | ounce |
butter
|
|
| 1 | teaspoon |
ginger
grated |
|
| 1 | each |
garlic cloves
pressed |
|
| 1 | each |
scallions, spring or green onions
finely chopped |
|
| 1 | tablespoon |
coriander
fresh, finely chopped |
|
| 1 | each |
limes
zest and juice |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
salmon fillets
4-5 ounces each |
*
|
| 4 | sheets |
phyllo (filo) pastry sheets
|
*
|
| 28.9 | ml/g |
butter
|
|
| 5 | ml |
ginger
grated |
|
| 1 | each |
garlic cloves
pressed |
|
| 1 | each |
scallions, spring or green onions
finely chopped |
|
| 15 | ml |
coriander
fresh, finely chopped |
|
| 1 | each |
limes
zest and juice |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Mix together lime zest and juice, garlic, green 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 to 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 350℉ (180℃) F for 20 to 25 minutes until brown and crispy.
