I made this last weekend and it made two ramekins. I took one to a party fresh, froze the other and had it again later in the week and they were both beautiful. Everyone was asking me for the recipe. Definitely 5/5 from me - a winner for Christmas. Thank you Tenina once again 

This is the second time I have made this recipe. It is lovely. I didn't have 300g of salmon, so used 60g of smoked salmon and 240g of salmon fillet. It did it exactly as the recipe is stated and we loved it. We had leftovers cold, and the flavour was awesome. It is quite strong in salmon flavour if you use the smoked salmon but we love salmon. The filo is soft when eating cold but still delish.

YAY I am soo excited - I love Tenina's new book, which I got a Collins Gateways Success on Thursday. I can't wait to work my way through the whole book. Thursday night I made the Steamed Salmon. We normally have baked salmon/pesto crust and this was a fantastic way to try something different. The whole family loved it including 2 x DD (15yr & 12yr). DD (15yr) doesn't really like pineapple & mango and still loved it.

Going by the photo I diced the pineapple and mango quite big. I would recommend dicing it smaller. Next time I will put it in the TMX with the capsicums etc. Also the quantity was enormous and we had plenty left over.
I also didn't have time to make the citrus olive salt (never checked the cooking time before deciding on the recipe) so I just added salt and a small amount of rind of a lime & orange.

I cooked 5 average pieces of salmon. The suggested cooking time of 4-5 min/varoma/speed 4 was well undercooked for my DD's and next time I will cook for at least another 5 mins.

With the leftovers, last night we made Tenina's Dinner Spinner pizza with a few changes. I used chicken instead of speck. Hand cut red onion & red capsicum and didn't precook. Baked on the pizza stone in the BBQ. When cooked topped with the leftover Mango & Pineapple Salsa (that was put back in the TMX to chop smaller) - YUM YUM YUM!