Aazam Ahamd - BBC Fusion Celebrity Chef

Salmon Olive Parcels

Tempura King Prawn with Lychee Sweet and Sour

Aazam says: “This is one of those dishes that takes a little longer to prepare and less time to eat, but it is well worth the effort.”

Serves one


  • 1 fresh salmon fillet
  • Small handful of chopped basil leaves
  • 1/2 small jar of chopped sun dried tomatoes
  • 12 pitted black olives
  • 2 thinly sliced garlic cloves


  • 8oz gram flour (ground chick peas)
  • 1/2 tsp sodium bicarbonate
  • 1 tsp chilli flakes
  • 7 fl oz sparkling water
  • 1 litre vegetable oil to fry


Dice the salmon into one inch cubes then slice through the middle creating a butterfly.

Either rub the salmon piece with the garlic or place a thin slither in the middle, with a basil leaf, a sun dried tomato and a black olive. Repeat the process with the rest of the salmon pieces.

Whisk the batter ingredients together, creating a smooth consistency, the batter should not be too thin. Coat the salmon pieces with the batter.

Deep fry the parcels in the vegetable oil for approximately 3 minutes over a medium to high heat. Drain and serve with chutney or relish.

N.B. Remember to only half fill your frying utensil to prevent any accidents when frying.


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