Salmon Baked In Phyllo With Warm Potato Salad Recipe
Servings: 4
Ingredients
- Â Â Extra virgin olive oil as needed
- 3/4 c. sweet Swedish mustard divided
- 1/2 c. minced fresh dill divided
- 4 x center-cut salmon fillets - (4 ounce ea)
- Â Â Sea salt to taste
- Â Â Freshly-cracked black pepper to taste
- 1/4 lb unsalted butter melted
- 3 x phyllo pastry sheets
- 1 Tbsp. caraway seed toasted
- 1 x leek, white part only cut in rings
- 1 lb fingerling potatoes roasted
- 1 c. creme fraiche prepared
- 2 Tbsp. dry currants
- 1 bn mesclun greens
- 1 ounce salmon roe
Directions
- Mix together 2 Tbsp. each extra virgin olive oil, sweet mustard, and dill. Brush the mix on the salmon fillets; season with salt and pepper. Preheat oven to 350 degrees, brush a baking sheet with some melted butter.
- Unroll the phyllo dough and lay a sheet flat on a work surface. Brush the sheet with melted butter, then dust with some caraway and dill. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or possibly pizza cutter, remove 4-inches off the side of the sheets to create a square. Now, cut criss-cross to make 4 even squares.
- Transfer the squares to the baking sheet. Lay a piece of salmon in the center of each square and fold up the corners. As you work, keep the phyllo covered with a damp, not wet, towel to prevent drying out. Brush the pastry lightly with butter and bake for 25 min or possibly till the fish is opaque. In the meantime prepare the potatoes.
- Coat a saute/fry pan with extra virgin olive oil and cook the leeks till translucent/soft. Cut the roasted potatoes in half lengthwise and place face down in the pan to give them color. Add in creme fraiche, remaining mustard, dill, and currants. Cook over low heat till heated through, about 5 min.
- To serve: Divide the potato mix among 4 shallow bowls, mound a handful of greens on top followed by the salmon phyllo. Garnish with salmon caviar and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 210 | 66% |
| Total Fat 23.9g | 30% |
| Saturated Fat 14.72g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 19mg | 1% |
| Potassium 624mg | 18% |
| Total Carbs 23.75g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.57g | 3% |
| Protein 4.65g | 7% |
