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In a small bowl, mix together 2 tablespoons of soy sauce, the juice and zest of 1 lime, the brown sugar and garlic. Spoon this over the salmon in a large dish. Cover and leave to marinate in the fridge for 1 hour, turning over halfway.
Meanwhile, put the rice in a pan with 240ml water and a pinch of salt. Bring to the boil. Lower the heat and simmer for 5 minutes, then cover and continue to cook for another 5 minutes. Stir in the chilli, ginger, sesame oil, the juice and zest of the second lime and the remaining soy sauce. Transfer to a large bowl and allow to cool completely.
Stir the coriander, spring onions and pistachios into the cooled rice. Remove the salmon from the marinade and pat dry with kitchen paper. Preheat the oven to 200°C/fan 180°C/Gas 6.
Working quickly, brush a piece of filo all over with melted butter. Place on a baking sheet, top with a second buttered layer of filo, then repeat with another two filo sheets, brushing as you go, to make a stack of four layers. Set aside, covered with a clean tea-towel (to prevent drying out). Do the same with your remaining four filo sheets – you’ll need a second baking sheet.
Place the piece of salmon in the middle of one filo stack and spoon the rice mixture evenly over it. Lay the second stack of filo on top. Bring the top and bottom pastry edges together, fold up neatly and twist to seal. Brush the parcel with melted butter and sprinkle with oodles of sesame seeds.
Bake for 35–40 minutes or until crisp and golden and the salmon is just cooked through. Allow to rest for 20 minutes before cutting into thick slices.
In a small bowl, mix together 2 tablespoons of soy sauce, the juice and zest of 1 lime, the brown sugar and garlic. Spoon this over the salmon in a large dish. Cover and leave to marinate in the fridge for 1 hour, turning over halfway.
Meanwhile, put the rice in a pan with 240ml water and a pinch of salt. Bring to the boil. Lower the heat and simmer for 5 minutes, then cover and continue to cook for another 5 minutes. Stir in the chilli, ginger, sesame oil, the juice and zest of the second lime and the remaining soy sauce. Transfer to a large bowl and allow to cool completely.
Stir the coriander, spring onions and pistachios into the cooled rice. Remove the salmon from the marinade and pat dry with kitchen paper. Preheat the oven to 200°C/fan 180°C/Gas 6.
Working quickly, brush a piece of filo all over with melted butter. Place on a baking sheet, top with a second buttered layer of filo, then repeat with another two filo sheets, brushing as you go, to make a stack of four layers. Set aside, covered with a clean tea-towel (to prevent drying out). Do the same with your remaining four filo sheets – you’ll need a second baking sheet.
Place the piece of salmon in the middle of one filo stack and spoon the rice mixture evenly over it. Lay the second stack of filo on top. Bring the top and bottom pastry edges together, fold up neatly and twist to seal. Brush the parcel with melted butter and sprinkle with oodles of sesame seeds.
Bake for 35–40 minutes or until crisp and golden and the salmon is just cooked through. Allow to rest for 20 minutes before cutting into thick slices.
15 minutes
Serves 18-22 scones
