PHYLLO WRAPPED WILD SALMON WITH SPINACH
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 6
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees F.
  2. Add the olive oil to a very large saute pan.
  3. Toss in the fresh spinach along with salt & pepper to taste.
  4. Saute the spinach until wilted.
  5. Brush a sheet of phyllo dough gently with melted butter.
  6. Layer on another sheet of dough and again, brush with melted butter.
  7. Repeat this process one more time, ending up with a stack of 3 buttered sheets of dough.
  8. Place a salmon filet in the middle of the buttered phyllo dough.
  9. Sprinkle the salmon with salt & pepper.
  10. Top the salmon with ⅙th of the sauted spinach.
  11. Fold one side of the phyllo dough up and over the top of the spinach covered filet.
  12. Repeat with the opposite side of the dough.
  13. Using kitchen shears, trim off any excess dough.
  14. Fold the sides of the dough to the underside of the fish.
  15. Place the pouch of fish on a low sided sheet pan, spinach side up.
  16. Repeat this process for all 6 filets.
  17. Bake for about 15 minutes until the phyllo dough is golden brown.
  18. Serve immediately with tarter sauce on the side.
Notes
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/