Crispy Salmon Parcels
Finely chop the spring onions and ginger. Chop the salmon into large pieces.
Marinate the salmon in soy sauce, honey, ⅓ of the chopped spring onions and ⅓ of the chopped ginger.
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.
In a separate bowl, combine 100ml of water with 2 tbsp of olive oil.
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.
Get a large frying pan and bless it with a big glug of oil.
Fry the parcels for 2 mins on either side until the salmon is cooked through.
Serve with the dipping sauce and enjoy.