Gingered Salmon In Phyllo Recipe - Cooking Index
Gingered Salmon In Phyllo Recipe - Cooking Index
Peppery ginger and tangy lemon marry well with rich salmon. Choose fillet pieces of equal size, about 3 inches by 4 inches, so they will form evenly sized packets when wrapped in phyllo dough. Phyllo dough is usually in the freezer section near other frozen pastries. Gingered Fruit Salsa would be wonderful alongside.
Type: Fish| 2 tablespoons | 30ml | Minced or grated ginger |
| 2 tablespoons | 30ml | Freshly-squeezed lemon juice |
| 1 teaspoon | 5ml | Grated lemon zest |
| 1/4 cup | 49g / 1.7oz | Butter - melted |
| 4 | Phyllo dough | |
| 4 | Salmon fillet pieces - (6 oz ea) - skin and | |
| Bones removed | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Preheat the oven to 400 degrees.
In a small bowl, stir together the ginger, lemon juice and lemon zest. Add 1 tablespoon of the melted butter and set aside.
Lay the phyllo sheets out flat and lift off one sheet, covering the rest with a dish towel to keep from drying out. Lightly brush the phyllo sheet with melted butter and fold it in half crosswise. Lightly brush the dough again.
Place one of the salmon fillet pieces a few inches from the bottom of the dough. Season the salmon with a little salt and pepper and drizzle with some of the ginger mixture.
Fold the bottom portion of the dough up to partly cover the salmon. Fold both edges in toward the center, then roll the fish upward to completely wrap it in the phyllo dough. Lightly brush the top with some melted butter and set seam-side down on a baking sheet. Repeat with the remaining ingredients.
Bake the salmon until the dough is nicely browned and crisp, 12 to 15 minutes.
This recipe yields 4 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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