browneye
06-06-2001, 08:13 PM
I made a lightened version of a recipe I have had around tonight. Originally, this recipe had 8 tblsp of butter! yikes! I think it is just as good "enlightened".
I think it is a wonderful way to show off a very high-quality piece of salmon. My DH gave this a 10, for me, a 9...it doesn't overpower the fish, which is key if you have a really nice piece, think Copper River, or Fresh Troll-Caught King from the Northwest or BC. On second thought, I bet it would be just as tasty with a farm-raised fish! Well anyway,..
This went together in less than 15 minutes, and then baked for another 30. Much easier than you'd expect!
I thought I would share:
Phyllo-Wrapped Salmon with Leeks and Red Bell Pepper
4 servings
2 Tblsp Butter
4 cups matchstick-size strips red bell peppers
2 cups matchstick-size strips leek
1/2 cup dry white wine or dry sherry
1/2- 1 tsp dried crushed red pepper (if you like it spicy add the full teaspoon.)
1/2-3/4 cup fresh sliced basil leaves (if you prefer more spice or herb, here is your chance to experiment! I think Tarragon would be a nice subsitute, too.)
1/2 tsp salt
8 sheets fresh phyllo pastry or frozen, thawed
4 skinless salmon fillets, 5-6 ounces
Nonstick Cooking Spray
Melt 1 tblsp butter in heavy large skillet over med-high heat. Add bell peppers and leek and saute until leek is tender, about 6 minutes. Add wine and red pepper flakes. Simmer until liquid evaporates, about 4 minutes. Remove skillet from heat. Cool. Stir in basil and salt.
Preheat oven to 400º. Melt remainig 1 tblsp butter. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Spray with cooking spray. Top with a second pastry sheet, spray with spray. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from one short end. Top the salmon with 1/4 of the vegetable mixture. Fold the 5 inch section of pastry over salmon. Fold in the sides, and roll up, forming a rectangular packet. Transfer to a baking sheet or dish, vegetable side up. Brush the packet with the melted butter. Repeat with remaining fillets. (can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate)
Bake salmon until pastry is golden, about 30-35 minutes at 400.
I served this alongside Crisp Potato Pancakes stuffed with Goat cheese on Mixed greens. Yummy!
http://www.cookinglight.com/bbs/biggrin.gif
I think it is a wonderful way to show off a very high-quality piece of salmon. My DH gave this a 10, for me, a 9...it doesn't overpower the fish, which is key if you have a really nice piece, think Copper River, or Fresh Troll-Caught King from the Northwest or BC. On second thought, I bet it would be just as tasty with a farm-raised fish! Well anyway,..
This went together in less than 15 minutes, and then baked for another 30. Much easier than you'd expect!
I thought I would share:
Phyllo-Wrapped Salmon with Leeks and Red Bell Pepper
4 servings
2 Tblsp Butter
4 cups matchstick-size strips red bell peppers
2 cups matchstick-size strips leek
1/2 cup dry white wine or dry sherry
1/2- 1 tsp dried crushed red pepper (if you like it spicy add the full teaspoon.)
1/2-3/4 cup fresh sliced basil leaves (if you prefer more spice or herb, here is your chance to experiment! I think Tarragon would be a nice subsitute, too.)
1/2 tsp salt
8 sheets fresh phyllo pastry or frozen, thawed
4 skinless salmon fillets, 5-6 ounces
Nonstick Cooking Spray
Melt 1 tblsp butter in heavy large skillet over med-high heat. Add bell peppers and leek and saute until leek is tender, about 6 minutes. Add wine and red pepper flakes. Simmer until liquid evaporates, about 4 minutes. Remove skillet from heat. Cool. Stir in basil and salt.
Preheat oven to 400º. Melt remainig 1 tblsp butter. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Spray with cooking spray. Top with a second pastry sheet, spray with spray. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from one short end. Top the salmon with 1/4 of the vegetable mixture. Fold the 5 inch section of pastry over salmon. Fold in the sides, and roll up, forming a rectangular packet. Transfer to a baking sheet or dish, vegetable side up. Brush the packet with the melted butter. Repeat with remaining fillets. (can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate)
Bake salmon until pastry is golden, about 30-35 minutes at 400.
I served this alongside Crisp Potato Pancakes stuffed with Goat cheese on Mixed greens. Yummy!
http://www.cookinglight.com/bbs/biggrin.gif