Ingredients
Units
Scale
- 2 lbs. fresh skinless salmon filets - cut into approximately 4 inches by 4 inch pieces
- Filo Dough
- 1/4 lb. butter - 1 stick
For the Marinade:
- 1 tsp. Jamaican curry
- 1 tsp. ground cumin
- 1/2 tsp. fresh ground black pepper
- 1/2 tsp. ground coarse salt
- 3 tsp. brown sugar
- 8 - 10 fresh basil leaves - chopped
- 1 tsp. finely chopped garlic
- Juice of 1/2 lemon
- 3 tbs. olive oil
For the Cream Cheese Filling:
- 8 - 10 fresh basil leaves - chopped
- 6 dried apricots
- 2 tsp. brown sugar
- Juice of 1/2 lemon
- 3 tbs. milk
- 8 oz. bar of cream cheese
Instructions
For the marinade:
- Combine all of the ingredients for the marinade in a large shallow bowl and stir.
- Add the salmon filets and gently message with the marinade.
- Combine the basil leaves, apricots, brown sugar, lemon juice, milk and cream cheese in a food processor and process.
To Make into the Salmon Packages:
- Gently melt the butter in a small frying pan on a low heat.
- Lay out one sheet of filo dough and brush with the butter. Top the filo dough with another sheet and brush with butter. Repeat this process two more times until you have buttered four sheets of filo dough.
- Place a 4 x 4 inch piece of salmon in the middle and top it with the cream cheese mixture.
- Roll up the salmon in the filo dough to make a neat packet and brush the top and sides with butter.
- Preheat Oven 400 degrees F.
- Place the packages on a baking sheet.
- Bake for 20 minutes or until the packages are a beautiful golden color and the salmon flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
