Salmon-in-Phyllo
Posted
Fri, 08/27/04
Thanks to the Daily Chef via Delia Online, I fixed the following for dinner tonight:
Thai Salmon Phyllo Parcels
2 middle-cut filets of salmon (4-5 oz. each)
In a small bowl, mix together the ginger, lime zest, garlic, coriander and spring onion, then stir in the lime juice. Melt the butter in a small saucepan, then lay one sheet of Phyllo pastry on a flat surface, brush it all over with some of the melted butter, spread another sheet of Phyllo on top and brush this lightly with melted butter as well.
Position one of the salmon filets near to one end of the Phyllo, season it and sprinkle half the lime and herb mixture on top. Next, fold the short end of pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it's important not to end up with great wedges of pastry at each end). Wrap the other piece of salmon in exactly the same way. When ready to cook, brush the parcels all over with melted butter, and place them on a lightly greased baking sheet and bake in the oven for twenty to twenty-five minutes or until the pastry is brown and crisp. Serve, garnished with sprigs of coriander and wedges of lime to squeeze over.
I substituted the fresh ginger and coriander with dried spice versions, and doubled the marinade as I'd purchased four rather large salmon filets. Since an oven temperature was not included in the original recipe, I cooked the salmon at 375-degrees F because I also had a casserole dish of scalloped potatoes baking. The cooking time stretched to about forty-five minutes.
The Salmon-in-Phyllo was delicious, very rich and savory. We also had the scalloped potatoes, and cut green beans stewed with butter and garlic-flavored slivered almonds.
I've done my bit of cooking for the week. I don't know what possessed me, but I also made scrambled-egg-sausage-burritos for Wilbert's breakfast this morning. I rarely throw together two meals in one day, let alone during the span of one week, mainly because of my writing schedule.
Wilbert was in culinary rapture today. I suppose it's the least I can do every few months to make him happy.
Tags: Seafood
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