PHYLLO WRAPPED WILD SALMON WITH SPINACH
Author: Celia Becker @ www.AfterOrangeCounty.com
Recipe type: Main Dish
Serves: 6
- 16 Ounces Fresh Baby Spinach
- 2 Tablespoons Extra Virgin Olive Oil
- Kosher Salt and Freshly Ground Pepper
- 18 Sheets Frozen Phyllo Dough, Thawed in the Refrigerator
- 1 Stick of Butter, Melted
- 6 Small Fillets of Wild Salmon, Deboned and Skinned
- Preheat oven to 400 degrees F.
- Add the olive oil to a very large saute pan.
- Toss in the fresh spinach along with salt & pepper to taste.
- Saute the spinach until wilted.
- Brush a sheet of phyllo dough gently with melted butter.
- Layer on another sheet of dough and again, brush with melted butter.
- Repeat this process one more time, ending up with a stack of 3 buttered sheets of dough.
- Place a salmon filet in the middle of the buttered phyllo dough.
- Sprinkle the salmon with salt & pepper.
- Top the salmon with ⅙th of the sauted spinach.
- Fold one side of the phyllo dough up and over the top of the spinach covered filet.
- Repeat with the opposite side of the dough.
- Using kitchen shears, trim off any excess dough.
- Fold the sides of the dough to the underside of the fish.
- Place the pouch of fish on a low sided sheet pan, spinach side up.
- Repeat this process for all 6 filets.
- Bake for about 15 minutes until the phyllo dough is golden brown.
- Serve immediately with tarter sauce on the side.
This dish looks elegant served atop sauteed kale.
Recipe by After Orange County at http://afterorangecounty.com/2014/04/30/phyllo-wrapped-wild-salmon-with-spinach/
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