Phyllo Wrapped Salmon Recipes

SALMON WRAPPED IN PHYLLO WITH SPINACH AND CHEESE

Steps:

• Rinse salmon fillets and pat dry on paper towels.
• Put parsley, chives, oregano and thyme on a cutting surface and chop together until very fine and well combined. Sprinkle in a shallow pan and stir in the 1/2 cup of olive oil.
• Coat the salmon fillets on both sides with the marinade and set aside about 30 minutes at room temperature, or for 1 to 2 hours in the refrigerator.
• To make the filling, heat 1 tablespoon olive oil in a large saute pan. Add the onion and leek and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Stir in the spinach and the remaining 1/4 cup olive oil. Cook 4 minutes. Stir in dill, salt and pepper. Turn the mixture into a bowl and refrigerate until cool. Stir in the egg, cheeses and bread crumbs.
• Preheat oven to 375 degrees. Sprinkle lemon juice over the salmon.
• Put two sheets of phyllo, one on top of the other, on a work surface, keeping the unused pastry covered with a damp towel. Cut them in half lengthwise. Cut across into 4 pieces and brush with butter. (These pieces will be used as patches to reinforce phyllo packets).
• Put one sheet of phyllo on a work surface. Brush with butter. Top with another sheet of phyllo. Brush with butter. Put one of the patches on top of the phyllo, about 2 inches from the edge. Put one piece of salmon over the patch. Cover with 1/4 cup of the filling. Fold bottom of phyllo over salmon. Brush the folded portion with butter. Fold in the sides of the phyllo and brush with butter. Roll up the salmon in the phyllo to make a neat packet. Brush the top with butter and seal the end of the roll onto the packet with butter.
• Repeat Step 4 with remaining ingredients to make 8 packets, putting packets on two ungreased baking sheets.
• Bake until golden brown, about 15 minutes. Serve immediately.

WRAPPED SALMON

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.

SALMON IN PHYLLO

Steps:

• Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Remove skin from salmon. Cut salmon into four serving-size pieces. Tuck thin edges of pieces under to make pieces of even thickness. Brush some of the melted butter over each salmon portion. Sprinkle with dillweed, salt, and pepper. Set aside.
• Unfold phyllo dough; cover with plastic wrap. Lay one sheet of phyllo dough on a work surface; brush with some of the melted butter. Top with another sheet of phyllo dough. Brush with more melted butter. Add six more sheets of dough (a total of eight sheets), brushing each sheet with butter. Cut crosswise into two 9x7-inch rectangles. 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.
• Bake in a 375 degree F oven for 18 to 20 minutes or until phyllo dough is golden and fish begins to flake when tested with a fork. Serve with Mustard Cream Sauce.
• Makes 4 packets. Mustard Cream Sauce
• In a small bowl stir together purchased crème frâiche or dairy sour cream, Dijon-style mustard, fresh or dried dillweed, and salt. If necessary, stir in enough milk to make of desired consistency. Makes about 1/2 cup.

PUFF PASTRY-WRAPPED SALMON

Steps:

• For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
• Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool.
• Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet.
• Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash.
• Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing.
• For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper.
• Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
• Add the spinach, salt, and pepper, cooking until spinach is wilted.
• Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
• On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
• Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
• Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
• Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
• Brush the top again with the egg wash.
• Bake for 20-25 minutes, until pastry is golden brown.
• Slice, then serve!
• Enjoy!

WRAPPED SALMON IN PHYLLO WITH LEMON HORSERADISH CREAM SAUCE

Steps:

• Season the salmon fillets on all sides with salt and pepper. Lay basil leaves on top of 4 of the salmon fillets, and then place another salmon fillet on top of each basil-covered one to make a sandwich (flip-flop the fillets so the skinny side of one is against the fat side of the other fillet to create a more even thickness for cooking).
• Brush the top of 1 phyllo sheet with melted butter, fold the sheet in half (like a book), then brush the top with more butter. Place 1 salmon-basil fillet on 1 end of the phyllo dough and wrap neatly, folding the sides in like a burrito. Repeat with the remaining phyllo, butter, and salmon-basil fillets. Cover with a clean kitchen towel until ready to cook (to keep them from drying out).
• Meanwhile, make the sauce by combining the sour cream, horseradish, lemon zest and juice in a bowl. Season the horseradish cream with salt and pepper and stir in the basil or chives.
• Add the oil to a large nonstick sauté pan or skillet and heat the oil over medium heat. Add the phyllo-wrapped salmon fillets and cook for about 3 to 4 minutes on the first side, then using silicone-tipped tongs carefully flip and cook for about 2 minutes on each of the remaining 3 sides (the first side will usually take the longest to brown). The phyllo should be golden brown and an instant read thermometer inserted into the thickest part of the salmon should read 145°F. Serve the salmon fillets immediately with the horseradish cream.

PHYLLO-WRAPPED SALMON WITH SPINACH & FETA

Steps:

• Heat oven to 425ยบF.
• Combine first 3 ingredients. Spray 1 phyllo sheet with cooking spray; top with 2 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use.
• Place 1 fish fillet along one short side of phyllo stack; top with 1/4 of the spinach mixture. Fold over long sides of phyllo, then roll up, starting at fish-topped side. Repeat with remaining phyllo sheets, fish and spinach mixture. Place, seam sides down, on parchment-covered Baking Sheet; spray with cooking spray. Cut 3 diagonal slits in top of each wrap.
• Bake 10 to 12 min. or until crusts are golden brown and fish flakes easily with fork. Meanwhile, mix sour cream, cucumbers and dill until blended
• Serve fish with sour cream mixture.

PHYLLO WRAPPED SALMON

Steps:

• 1. Preheat oven to 375 degrees F (190 degrees C).
• 2. Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the fillet 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.
• 3. 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.
• 4. 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.
• 5. Bake for 20 minutes or until phyllo dough is golden brown.

STUFFED SALMON IN PHYLLO PASTRY

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.

PHYLLO-WRAPPED SALMON WITH ROASTED RED PEPPERS

Steps:

• Puree red peppers.
• Layer 2 sheets phyllo on work surface, brushing each with butter or spray with nonstick spray; leave remaining sheets of phyllo covered with plastic. Place 1 fillet crosswise on the pastry, 5 inches from the narrow end.
• Top with 1 T. puree. fold the 5 inch section of pastry over the salmon and fold in the sides.
• Roll the pastry into a rectangular packet to enclose the salmon.
• Brush with butter on all sides or spray with nonstick spray. Repeat with the remaining pastry and salmon.
• Place packets on baking sheet and bake at 400 degrees for 30-35 minutes until the salmon is cooked through and the pastry is light golcen brown.
• Top with the remaining pepper puree.

HOW TO MAKE PESTO SALMON PHYLLO PARCELS

Steps:

• Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
• Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
• Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.

ERIC RIPERT'S PHYLLO WRAPPED SALMON WITH ROASTED MUSHROOM CASSEROLE RECIPE

Steps:

• For the Salmon: 1. Season the salmon fillets with salt and pepper on all sides. Brush the top of 1 sheet of phyllo with melted butter and fold the sheet in ½; brush the top with butter again. Place the salmon fillet on one side and roll it in the phyllo dough. Repeat 3 times and reserve. 2. Stir together in a mixing bowl the soy sauce, mustard, lime juice and olive oil, season to taste with salt and pepper and stir in the chives. 3. Divide the canola oil in between two non stick pans and heat over medium heat; add two fillets of salmon to each pan and sauté the salmon for about 4 minutes on each side, until golden brown and a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip. Serve the salmon fillets with vinaigrette. For the Mushroom Casserole: 1. To prepare the mushrooms, trim the ends and cut them in half depending on size. 2. Preheat oven to 400°F. 3. Heat an oven proof cast iron casserole over medium heat with the canola oil. Add the minced shallot and garlic and lightly sauté until soft. Add the prepared mushrooms and season to taste with salt and pepper. Add the butter and roast the mushrooms until tender and lightly browned about 10-15 minutes. 4. Remove the casserole form the oven; place the pan on medium high heat and add the chicken stock. Reduce the chicken stock enough to glaze the mushrooms; add the herbs to the mushrooms and adjust the seasoning. To Finish: Serve the Salmon over the Mushroom Casserole and enjoy!

PHYLLO-WRAPPED SALMON WITH LEEKS AND RED BELL PEPPER

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and sauté until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates, about 4 minutes. Remove skillet from heat. Cool vegetable mixture. Stir in basil and salt.
• Preheat oven to 400°F. Melt remaining 6 tablespoons butter in small saucepan. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Brush with some of melted butter. Top with second pastry sheet; brush with melted butter. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from 1 short end. Top salmon fillet with 1/4 cup of vegetable mixture. Fold 5-inch section of pastry over salmon. Fold in sides. Roll up, forming rectangular packet. Transfer to heavy large baking sheet, vegetable side up. Brush packet all over with melted butter. Repeat with remaining pastry sheets, melted butter, salmon fillets and vegetables. (Can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)
• Bake salmon until pastry is pale golden and salmon is cooked through, about 35 minutes.