Someone wanted this for a dinner party tonight - thanks for the heads up, Daphne.
Hope it's not too late.
Phyllo-Wrapped Salmon with Gingered Spinach Filling
(Cuisine at home, December 2002, Issue 36, p. 21)
Makes: 4 Servings Total Time: 1 Hour Rating: Intermediate
For the Filling—
Heat:
2 T. vegetable oil
2 T. shallot, minced
1 T. garlic, minced
1 T. fresh ginger, minced
1/2 t. crushed red pepper flakes
Toss in Oil:
1 cup baby spinach leaves, coarsely chopped
Pinch of salt and sugar
For the Salmon—
Combine:
4 T. unsalted butter, melted
4 T. olive oil
Prepare:
6 phyllo sheets
1 T. sesame seeds, toasted
Assemble on Phyllo:
4 fillets (4 oz. each) salmon, skin removed, seasoned with salt and pepper
Prepared spinach
Related Recipes:
Herbed Coconut Sauce
Heat oil for the filling in a saute pan over medium-high heat. Add shallot, garlic, ginger, and pepper flakes. Cook just until fragrant, about 1 minute.
Toss hot oil with spinach; season with salt and sugar. Set mixture aside until ready to assemble rolls.
Combine butter and oil for phyllo.
Prepare butter-oil mixture and brush some on 3 of the 6 phyllo sheets. Sprinkle sesame seeds on the first two buttered sheets.
To assemble, place one fish fillet about 1" from the bottom of a short side of the phyllo. Arrange half the spinach across the fillet. Top with a second fillet so the thick portion rests on top of the thin portion of the fillet below. To roll, lift the bottom edge of the phyllo and roll the fillets one half turn (the top fillet is now on the bottom). Brush the exposed phyllo with butter, then fold the long sides in, all the way to the end of the sheet (as if folding a burrito). Brush these folds with butter, then roll to the end, brushing any uncoated phyllo with a little butter. Transfer to a parchment-lined baking sheet. Prepare remaining three sheets of phyllo and assemble second roll as the first. Preheat oven to 425°. Bake wrapped fish 20 minutes; remove from oven and let rest 5 minutes before slicing. To serve, slice off about 1/2" from the ends of each roll using an electric knife or serrated slicing knife. Cut rolls in half, then cut each piece in half diagonally. To serve, stand two of the pieces upright on each serving plate. (Shown here with Herbed Coconut Sauce.)
Nutrition Information (Per 4 oz.):
525 calories 67% calories from fat 39g total fat 18g carb. 383mg sodium
--------------------------------------------------------------------------------
© August Home Publishing Company
www.CuisineAtHome.com
ooops, here's the coconut sauce also-
Herbed Coconut Sauce
(Cuisine at home, December 2002, Issue 36, p. 21)
Makes: 1 Cup Total Time: 25 Minutes Rating: Easy
Simmer, Reduce, and Strain:
1 cup unsweetened coconut milk
1/2 cup water
1 T. garlic, minced
1 T. fresh ginger, minced
1 T. shallot, minced
1/2 t. sugar
1/4 t. crushed red pepper flakes
Combine; Whisk into Sauce:
1 t. fresh lime juice
1/2 t. cornstarch
Salt to taste
Garnish Plates with:
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1 Thai chile, sliced into rings, or 1 T. jalapeño or serrano chile, seeded and minced
Related Recipes:
Phyllo-Wrapped Salmon with Gingered Spinach Filling
Simmer coconut milk, water, garlic, ginger, shallot, sugar, and pepper flakes in a small saucepan over med.-high heat. Reduce to about 1 cup, about 15 minutes. Strain mixture through a fine mesh strainer and return liquid to a clean saucepan.
Combine lime juice and cornstarch in a small bowl. Bring sauce to a boil again and whisk in cornstarch mixture. Simmer about 1 minute, then season with salt to taste.
Garnish plates with cilantro, basil and chiles before serving. (Shown here with Phyllo-Wrapped Salmon with Gingered Spinach Filling.)
Nutrition Information (Per 1/4 cup):
121 calories 84% calories from fat 12g total fat 4g carb. 155mg sodium
Hope it's not too late.
Phyllo-Wrapped Salmon with Gingered Spinach Filling
(Cuisine at home, December 2002, Issue 36, p. 21)
Makes: 4 Servings Total Time: 1 Hour Rating: Intermediate
For the Filling—
Heat:
2 T. vegetable oil
2 T. shallot, minced
1 T. garlic, minced
1 T. fresh ginger, minced
1/2 t. crushed red pepper flakes
Toss in Oil:
1 cup baby spinach leaves, coarsely chopped
Pinch of salt and sugar
For the Salmon—
Combine:
4 T. unsalted butter, melted
4 T. olive oil
Prepare:
6 phyllo sheets
1 T. sesame seeds, toasted
Assemble on Phyllo:
4 fillets (4 oz. each) salmon, skin removed, seasoned with salt and pepper
Prepared spinach
Related Recipes:
Herbed Coconut Sauce
Heat oil for the filling in a saute pan over medium-high heat. Add shallot, garlic, ginger, and pepper flakes. Cook just until fragrant, about 1 minute.
Toss hot oil with spinach; season with salt and sugar. Set mixture aside until ready to assemble rolls.
Combine butter and oil for phyllo.
Prepare butter-oil mixture and brush some on 3 of the 6 phyllo sheets. Sprinkle sesame seeds on the first two buttered sheets.
To assemble, place one fish fillet about 1" from the bottom of a short side of the phyllo. Arrange half the spinach across the fillet. Top with a second fillet so the thick portion rests on top of the thin portion of the fillet below. To roll, lift the bottom edge of the phyllo and roll the fillets one half turn (the top fillet is now on the bottom). Brush the exposed phyllo with butter, then fold the long sides in, all the way to the end of the sheet (as if folding a burrito). Brush these folds with butter, then roll to the end, brushing any uncoated phyllo with a little butter. Transfer to a parchment-lined baking sheet. Prepare remaining three sheets of phyllo and assemble second roll as the first. Preheat oven to 425°. Bake wrapped fish 20 minutes; remove from oven and let rest 5 minutes before slicing. To serve, slice off about 1/2" from the ends of each roll using an electric knife or serrated slicing knife. Cut rolls in half, then cut each piece in half diagonally. To serve, stand two of the pieces upright on each serving plate. (Shown here with Herbed Coconut Sauce.)
Nutrition Information (Per 4 oz.):
525 calories 67% calories from fat 39g total fat 18g carb. 383mg sodium
--------------------------------------------------------------------------------
© August Home Publishing Company
www.CuisineAtHome.com
ooops, here's the coconut sauce also-
Herbed Coconut Sauce
(Cuisine at home, December 2002, Issue 36, p. 21)
Makes: 1 Cup Total Time: 25 Minutes Rating: Easy
Simmer, Reduce, and Strain:
1 cup unsweetened coconut milk
1/2 cup water
1 T. garlic, minced
1 T. fresh ginger, minced
1 T. shallot, minced
1/2 t. sugar
1/4 t. crushed red pepper flakes
Combine; Whisk into Sauce:
1 t. fresh lime juice
1/2 t. cornstarch
Salt to taste
Garnish Plates with:
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1 Thai chile, sliced into rings, or 1 T. jalapeño or serrano chile, seeded and minced
Related Recipes:
Phyllo-Wrapped Salmon with Gingered Spinach Filling
Simmer coconut milk, water, garlic, ginger, shallot, sugar, and pepper flakes in a small saucepan over med.-high heat. Reduce to about 1 cup, about 15 minutes. Strain mixture through a fine mesh strainer and return liquid to a clean saucepan.
Combine lime juice and cornstarch in a small bowl. Bring sauce to a boil again and whisk in cornstarch mixture. Simmer about 1 minute, then season with salt to taste.
Garnish plates with cilantro, basil and chiles before serving. (Shown here with Phyllo-Wrapped Salmon with Gingered Spinach Filling.)
Nutrition Information (Per 1/4 cup):
121 calories 84% calories from fat 12g total fat 4g carb. 155mg sodium
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com