How To Make Delicious Salmon In Filo Pastry Recipes

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WRAPPED SALMON



Wrapped Salmon image

This is basically salmon Dijon, but with a twist. Very easy to make and delicious! Goes well with fresh steamed veggies and rice.

Provided by HEIDI S.

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 45m

Yield 4

Number Of Ingredients 6

4 (6 ounce) fillets salmon, with skin and bones removed
8 sheets phyllo dough
½ cup melted butter
salt to taste
ground black pepper to taste
4 tablespoons Dijon mustard

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
  • Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
  • Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
  • Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

Nutrition Facts : Calories 573.7 calories, Carbohydrate 23.1 g, Cholesterol 135.7 mg, Fat 35.1 g, Fiber 0.7 g, Protein 38.8 g, SaturatedFat 17.2 g, Sodium 791.4 mg, Sugar 0.1 g

DELICIOUS SALMON



Delicious Salmon image

This salmon is so easy, you won't believe how delicious it is. I serve it with rice prepared with chicken broth and a little onion instead of plain water and buttery steamed broccoli with sliced almonds.

Provided by campagnes

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 4h22m

Yield 4

Number Of Ingredients 6

⅓ cup soy sauce
¼ cup olive oil
¼ cup brown sugar
2 teaspoons lemon pepper
2 cloves garlic, minced
1 pound skin-on salmon fillet

Steps:

  • Whisk together the soy sauce, olive oil, brown sugar, lemon pepper, and garlic in a shallow dish; lay the salmon fillets into the mixture with the skin side facing up. Allow to marinate in the refrigerator 4 to 8 hours or overnight.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove salmon from the marinade and arrange on a baking sheet. Discard the marinade.
  • Cook the salmon under the broiler until lightly browned and the flesh flakes easily with a fork, 7 to 10 minutes. Allow the salmon to rest 5 minutes before slicing and serving.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 15.8 g, Cholesterol 59.3 mg, Fat 17.4 g, Fiber 0.3 g, Protein 24.1 g, SaturatedFat 2.5 g, Sodium 1513.9 mg, Sugar 13.8 g

THE ULTIMATE MAKEOVER: SALMON EN CROûTE



The ultimate makeover: Salmon en croûte image

Angela Nilsen makes a super healthy version of the classic pastry wrapped fish parcel without losing the wow factor

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 11

3 tbsp olive oil
2 large shallots , finely chopped
140g chestnut mushroom , finely chopped
3 garlic cloves , finely chopped
juice ½ lemon
100g packet watercress , chopped
2 tbsp snipped dill
1 tbsp snipped chive
2 ½ tbsp half fat crème fraîche
6sheets filo pastry each about 38 x 30cm (125g total weight)
x skinned salmon fillets

Steps:

  • Heat 2 tbsp of the oil in a large non-stick frying pan. Tip in the shallots and fry for 2-3 mins to soften, then add the mushrooms and garlic, and stir-fry over a high heat for another 3-4 mins, or until the mushrooms and shallots are golden and any liquid from the mushrooms has evaporated. Pour in the lemon juice - after a few seconds, that should have evaporated too. Remove from the heat, then stir in the watercress so it wilts in the warmth from the pan (see step 1). Stir in the dill and chives, and season with a little salt and pepper. Leave to cool.
  • Heat oven to 200C/180C fan/gas 6. Line a baking sheet with baking parchment. When the mushroom mix is cool, stir in the crème fraîche. Lay one of the filo sheets on the worktop with the short end facing you. Brush all over with a little of the remaining oil. Layer up 4 more of the filo sheets in the same way, brushing each with a little of the oil.
  • Lay one of the salmon fillets, skin-side up, across the width of the filo, positioning it about one-third of the way up. Season it with pepper. Spoon and spread the cooled mushroom mix over the top of the fillet (see step 2). Lay the other salmon fillet on top, skin-side down. Season again. Fold the short end of pastry nearest to you over the salmon, then bring the other end over to completely enclose the salmon (see step 3), lifting it so the join can tuck under it. Fold both pastry ends over as neatly as you can.
  • Brush the outside with a bit more of the remaining oil. Scrunch up the last sheet of filo, pressing it lightly on top in big folds (see step 4), then carefully brush with the last of the oil. Can be prepared 3-4 hrs ahead up to this point and chilled. Transfer the salmon parcel to the baking sheet. Bake for 25 mins until the pastry is crisp and golden. Check while it cooks and if the top starts to brown too quickly, lay a sheet of foil very loosely over it. Remove from the oven and let the salmon sit for 2-3 mins before slicing.

Nutrition Facts : Calories 331 calories, Fat 20.2 grams fat, SaturatedFat 4.1 grams saturated fat, Carbohydrate 11.6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1.1 grams fiber, Protein 26.6 grams protein, Sodium 0.47 milligram of sodium

STUFFED SALMON IN PHYLLO PASTRY



Stuffed Salmon in Phyllo Pastry image

This is an elegant dish to serve that usually draws raves. If Salmon is not available use another fish (Chilean Sea Bass, Cod even sole just use two pieces to form the fillet)

Provided by Bergy

Categories     Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

6 (5 ounce) salmon fillets, skinless,boneless and slit in the middle
4 ounces cream cheese, softened
4 ounces crabmeat (artificial can be used)
1/4 cup onion, finely chopped
salt & pepper
12 asparagus spears, blanched for 1 minute
12 sheets phyllo pastry
2 tablespoons olive oil
8 tablespoons butter
hot sauce (tabasco, peri-peri your choice)

Steps:

  • Stuffing:Mix gently in a bowl crab, cream cheese, onion, salt, pepper& hot sauce.
  • Preparation of fish--------.
  • Make a slit in each fillet about 3/4 way through.
  • Divide the stuffing evenly between the 6 fillets.
  • and stuff each one.
  • Heat 2 tbsp oil in a hot skillet and brown the salmon fillets on both sides.
  • Take out 2 sheets of phyllo pastry and cut them in half, lightly brush each piece with melted butter and layer them.
  • Place a fillet with an asparagus spear on top of the (4layer) phyllo and fold the pastry over the salmon so it is completely covered.
  • Repeat with remaining 5.
  • You may now place the salmon in the fridge, covered, until ready to bake (can be prepared up to a day in advance).
  • When ready to bake, preheat oven to 350F bake 20-25 minutes.
  • Nice served with a white wine sauce or hollandaise.

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2014-09-29  · Place a salmon fillet, buttered side down, in the middle of a dough rectangle. Fold a long side of the dough over the salmon; repeat with the other long side, pressing lightly. Fold up ends. Brush with butter. Arrange the packets, seam sides down, in a shallow baking pan. Brush tops with butter. Repeat with remaining phyllo, butter, and salmon.
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