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Phyllo-Wrapped Salmon








                       * 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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