Salmon filo parcels with tomato ginger jam

Salmon wrapped in crisp filo pastry with a clean spiced tomato and ginger jam for a delicious midweek circle of relatives meal. Filo makes it healthier too

Salmon filo parcels with tomato ginger jam
Salmon filo parcels with tomato ginger jam


  • olive oil
  • root ginger 1 tbsp, finely chopped
  • garlic 1 clove, chopped
  • cider vinegar 2 tbsp
  • cumin ½ tsp
  • ground cinnamon ½ tsp
  • soft brown sugar 1 tbsp
  • peeled plum tomatoes 1 × 400g tin
  • salmon fillets 4, about 100g each
  • filo pastry 4 sheets


  • STEP 1 Heat the oven to 200C/fan 180C/gas 6. Put a baking tray in the oven. Heat 1 tbsp olive oil in a large frying pan. Add the ginger and garlic and cook until golden, about 4 minutes. Add the vinegar, spices, sugar, and tomatoes. Stir and let simmer for 15 minutes until thick. Remove from heat.
  • STEP 2 While the jam is cooking, Season the salmon and cut the filo in half vertically. Brush 2 sheets lightly with oil. Layer on top of each other. Roll the middle of each salmon fillet in the filo. Brush with a little oil and place on a baking tray seam-side-down. Bake for 15-20 minutes or until golden.
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