Wednesday, February 23, 2011

Phyllo Wrapped Salmon

This is a nice twist on a traditional baked or grilled salmon recipe. The phyllo keeps the fish extra moist. Our recipe is a take on the Bon Appetite recipe from 1997.

Ingredients: 8 tablespoons (1 stick) butter
4 cups matchstick-size strips yellow bell peppers (about 2 large)
2 cups matchstick-size strips leek (white and pale green parts only; about 1 large)
salt and pepper to taste
12 sheets fresh phyllo pastry or frozen, thawed
6 5-ounce skinless salmon fillets

Directions:

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and sauté until leek is tender. Cool vegetable mixture.




Preheat oven to 400°F. Melt remaining 6 tablespoons butter in small saucepan or microwave. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Brush with some of melted butter. Top with second pastry sheet; brush with melted butter. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from 1 short end. Top salmon fillet with 1/4 cup of vegetable mixture.

Fold 5-inch section of pastry over salmon. Fold in sides. Roll up, forming rectangular packet. Transfer to heavy large baking sheet, vegetable side up. Brush packet all over with melted butter.


Repeat with remaining pastry sheets, melted butter, salmon fillets and vegetables. (Can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.) Bake salmon until pastry is pale golden and salmon is cooked through, about 35 minutes


Innkeepers Inn Above Onion Creek

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