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Salmon filo parcels with tomato ginger jam
- olive oil
- 1 tbsp finely chopped root ginger
- 1 garlic clove , chopped
- 2 tbsp cider vinegar
- tsp cumin
- tsp ground cinnamon
- 1 tbsp soft brown sugar
- 1 x 400g tin peeled plum tomatoes
- 4 salmon fillets , about 100g each
- 4 sheets filo pastry
Directions:View on BBC Good Food
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