Salmon in Phyllo
Ingredients
2 salmon fillets, 1/2-inch thick
2 tablespoons sour cream
sprinkle dill
dash of salt
dash of pepper
8 sheets frozen phyllo dough
1/4 cup butter or margarine
Directions
1. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Spread 1 tablespoon of sour cream over each salmon portion. Sprinkle with dill, salt, and pepper. Set aside.
2. Unfold phyllo dough; cover with a damp towel. Lay a sheet of phyllo dough flat. Brush phyllo dough with some of the melted butter. Top with another sheet of phyllo dough. Brush with more melted butter. Add 6 more sheets of dough, for a total of 8 sheets, brushing each sheet with butter. Cut in half.
3. Place a salmon fillet, sour cream side down, in the middle of each dough rectangle. Fold a long side of the dough up over the salmon; repeat with the other long side, brushing dough with butter and pressing lightly. Fold up ends. Repeat with the other rectangle, butter, and salmon. Arrange the bundles, seam side down, on a baking sheet. Brush the tops with butter.
4. Bake in a 375-degree oven for 15 to 18 minutes or till phyllo dough is golden and the fish flakes easily with a fork.
Notes
This dish is expensive and time-consuming. I don't think that the resulting flavor is worth it. But Scott loves it, which is worth it. So, once in a blue moon, I'll make it. Like last Monday.
Feb 18, 2011 - (Has it really been almost a year since I made this recipe? That means the other half of the phyllo box was sitting in my freezer for almost a year...) I made a little tweek to this recipe last night that made the whole thing much better: I marinated the salmon before I started. Oh, how moist and delicious!
Source
Better Homes and Gardens' New Cook Book
2 salmon fillets, 1/2-inch thick
2 tablespoons sour cream
sprinkle dill
dash of salt
dash of pepper
8 sheets frozen phyllo dough
1/4 cup butter or margarine
Directions
1. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Spread 1 tablespoon of sour cream over each salmon portion. Sprinkle with dill, salt, and pepper. Set aside.
2. Unfold phyllo dough; cover with a damp towel. Lay a sheet of phyllo dough flat. Brush phyllo dough with some of the melted butter. Top with another sheet of phyllo dough. Brush with more melted butter. Add 6 more sheets of dough, for a total of 8 sheets, brushing each sheet with butter. Cut in half.
3. Place a salmon fillet, sour cream side down, in the middle of each dough rectangle. Fold a long side of the dough up over the salmon; repeat with the other long side, brushing dough with butter and pressing lightly. Fold up ends. Repeat with the other rectangle, butter, and salmon. Arrange the bundles, seam side down, on a baking sheet. Brush the tops with butter.
4. Bake in a 375-degree oven for 15 to 18 minutes or till phyllo dough is golden and the fish flakes easily with a fork.
Notes
This dish is expensive and time-consuming. I don't think that the resulting flavor is worth it. But Scott loves it, which is worth it. So, once in a blue moon, I'll make it. Like last Monday.
Feb 18, 2011 - (Has it really been almost a year since I made this recipe? That means the other half of the phyllo box was sitting in my freezer for almost a year...) I made a little tweek to this recipe last night that made the whole thing much better: I marinated the salmon before I started. Oh, how moist and delicious!
Source
Better Homes and Gardens' New Cook Book
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