2 salmon loins
1 lime juice (and zest)
ground black pepper
2 tablespoons peanut oil
2 tablespoons onions (chopped)
1 garlic cloves
1 teaspoon ginger (grated)
2 tablespoons soy sauce (not too salty)
2 tablespoons brown sugar
1 teaspoon rice vinegar
2 tablespoons ketchup
50 grams grated coconut
2 tablespoons corn starch
4 sheets phyllo pastry
peanut oil (for brushing pastry)
Discover more recipes from Hoje para Jantar
1Cut each salmon loin into four slices.
2Put them in a bowl, sprinkle with the lime zest, and season with salt, pepper, and lime juice.
3Cover with plastic wrap, and refrigerate for 30 minutes.
4Preheat oven to 210 degrees Celsius.
5Heat 2 tablespoons of peanut oil in a saucepan.
6Add the chopped onion, and cook over low heat for 6-7 minutes, or until it is soft.
7Add the chopped garlic, and cook for 1 more minute.
8Add the ginger, soy sauce, brown sugar, rice vinegar, and ketchup. Cook for a few more moments, and grind the sauce with a hand mixer.
9If you prefer, you can sieve the sauce to remove onion pieces.
10Cut the sheets of filo pastry lengthwise, to the size of the salmon slices.
11Mix the coconut with the cornstarch.
12Spread out one of the strips of filo pastry, and brush it with oil.
13Overlap with another strip, and brush with oil. Repeat the operation.
14Coat salmon loin with the coconut and cornstarch mixture, and place it on one end of the filo pastry.
15Wrap the pastry around the salmon, and place the roll on a baking tray lined with parchment paper.
16Bake for 12 minutes, or until the rolls are golden.
17Serve the rolls with the oriental sauce.
PER SERVING *
|Calories140Calories from Fat90|
|% DAILY VALUE*|
|Calories from Fat90|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Liliann W. 3 Aug 2016
Made this for dinner, the sauce was amazing. I didn't have peanut oil but used olive oil instead. I think water would work just find or maybe even coconut water. I didn't have fresh coconut but used coconut water and it worked great for the recipe. I like my fish well done so I cooked it for about 20 minutes then hit it with broiler at the very end for a real pretty browned topped goodness of fish.
Tonya K. 27 May 2015
I love to bake breads from a starter but had never done so with crackers. These came out with the same authentic taste of a good sourdough bread and the caraway seeds added a classic touch. My husband says caraway is an “mature” flavor, meaning he doubted the rest of the family would like these crackers, but I served them with a variety of spreadable meat salads and cheeses and everyone liked them.