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* Exported from MasterCook * Phyllo-Wrapped Salmon with Gingered Spinach Filling Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 2 tablespoons shallot -- minced 1 tablespoon garlic -- minced 1 tablespoon fresh ginger -- minced 1/2 teaspoon crushed red pepper 1 cup baby spinach leaves -- coarsely chopped pinch salt pinch sugar 1/4 cup butter 1/4 cup olive oil 6 sheets Phyllo pastry 1 tablespoon sesame seeds -- toasted 4 fillets salmon -- skin removed salt and pepper -- to taste Herbed Coconut Sauce 1 cup coconut milk -- unsweetened 1/2 cup water 1 tablespoon garlic -- minced 1 tablespoon fresh ginger -- minced 1 tablespoon shallots -- minced 1/2 teaspoon sugar 1/4 teaspoon crushed red pepper 1 teaspoon fresh lime juice 1/2 teaspoon cornstarch salt -- to taste 1/4 cup fresh cilantro -- chopped 1/4 cup fresh basil -- chopped 1 small red pepper -- sliced into rings
Heat oil for the filling in a small sauté pan over medium-high heat. Add shallot, garlic, ginger, and pepper flakes. Cook just until fragrant, about 1 minute.
Toss hot oil with spinach; season with salt and sugar. Remove from pan and set mixture aside until ready to assemble rolls.
Combine 1/4 cup butter and olive oil and melt in microwave. Set aside to cool to room temperature.
Lay out 3 of the Phyllo sheets on parchment paper per instructions on the box. Brush some of the butter-oil mixture on the Phyllo. Sprinkle half of sesame seeds on the buttered sheets.
Season the salmon with salt and pepper to taste. To assemble, place fish fillet about 1" from the bottom of a short side of the Phyllo. Arrange half the spinach across the fillet. top with a second fillet so the thick portion rests on top of the thin portion of the fillet below.
To roll, lift the bottom edge of the Phyllo with thumbs and forefingers (using the parchment paper to help get started); keep top fillet in place with the tops of your other fingers and roll the fillets one half turn (the top fillet is now on the bottom). Brush the exposed Phyllo with butter, then fold the long sides in, all the way to the end of the sheet (as if folding a burrito). Brush these folds with butter-oil mixture, then roll to the end, brushing any uncoated Phyllo with a little butter. Transfer to a parchment-lined baking sheet (one with raised edges).
Prepare remaining 3 sheets of Phyllo and assemble second roll as the first.
Preheat oven to 425F. Bake wrapped fish until golden and crisp, about 20 minutes; remove from oven and let rest 5 minutes before slicing. To serve, slice off about 1/2" from the ends of each roll using a serrated slicing knife. Cut rolls in half, then cut each piece in half diagonally. To serve, stand two the pieces upright on each serving plate.
Herbed Coconut Sauce:
Combine and simmer unsweetened coconut milk, water, garlic, ginger, shallot, sugar, and red pepper flakes in a small saucepan over medium-high heat. Reduce to about 1 cup, about 15 minutes. Strain mixture through a fine mesh strainer and return liquid to a clean saucepan.
Combine lime juice and cornstarch in a small bowl. Bring sauce to a boil again and whisk in cornstarch mixture. Simmer about 1 minute, then season with salt to taste.
Makes 1 cup.
To serve, spoon some of the sauce onto plates, then stand two pieces the Phyllo- wrapped salmon the sauce.
Garnish with herb-chile mixture.
You can wrap the fish in Phyllo and chill it 4 or 5 hours before baking; the sauce can be made ahead also and re-warmed while the fish is in the oven.
Halibut or sea bass can be substituted, but increase cooking time 2 or 3 minutes.
- - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 644 Calories; 52g Fat (71.3% calories from fat); 22g Protein; 25g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 331mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates.
NOTES : From Cuisine at Home Magazine (December 2002).
Prepared by Art and Doris Guyer on November 1, 2002. Formatted in MasterCook by Art
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