HOW TO MAKE DELICIOUS SALMON IN FILO PASTRY

How to Make Delicious Salmon in Filo Pastry image

A delicious and very healthy salmon dish

Provided by Marilena Leavitt

Time 55m

Yield 4

Number Of Ingredients 20

Ingredients

For the salmon and salmon marinade:
2 TBSP. extra virgin olive oil
½-1 tsp. Dijon mustard
1 tsp. lemon zest
2-3 tsp. lemon juice
1 tsp. sea salt
¼ tsp. freshly ground pepper
2 x 8oz. salmon fillets, boneless & skinless (1 lb. total)
For the spinach mixture:
2 TBSP. extra virgin olive oil
1 med. shallot, minced
1 spring onion, minced
--- sea salt and freshly ground pepper, to taste
4 cups baby spinach, chopped
1 TBSP. fresh dill, minced
For the filo pastry:
6 sheets of filo pastry, thawed in the refrigerator
(I used Fillo Factory)
5 TBSP. extra virgin olive oil, for brushing
--- fresh dill for topping

Steps:

Mix 2 TBSP. of olive oil, mustard, lemon zest, lemon juice, sea salt, and the freshly ground black pepper in a small bowl to make a marinade. Pat the salmon fillets dry then brush the marinade mixture evenly over both sides of the fish and set aside.
Add the shallot and green onion to a hot skillet set over medium heat. Season it with some sea salt and pepper to taste and sauté for a couple of minutes until the onions and shallots are soft. Stir in the chopped spinach and cook for a few more minutes until it wilts and reduces in volume. Add the fresh dill, mix it well and remove from the heat. Set aside to let it cool.
Heat the oven to 375° F.
Line a baking sheet with parchment paper. Open the package of your room-temperature filo pastry and unroll it. Place one sheet of the filo on a clean surface and brush with some olive oil. Top the filo it with a second sheet of filo and brush it with some olive oil too. Repeat this process with four more sheets of filo, brushed with olive oil, so you end up with a stack of six sheets of filo pastry. Rewrap the unused filo and return to the refrigerator for another use.
Center the salmon fillets across the filo, about two inches in from each end (see photo) and cut the filo stack in half lengthwise, so you have a piece of salmon centered on each 9" x 14" stack. Divide the cooled spinach mixture in half and spoon it over the two salmon fillets and spread it evenly. Slide the salmon down to about one-third from the bottom of the stack, fold the sides of the filo towards the center (about an inch on each side), and then roll up the filo to completely enclose the salmon and create a little parcel. Place the filo parcel on the parchment-lined baking sheet and repeat with the second fillet of salmon.
Brush the outside of both the filo parcels with a bit more olive oil. If you wish, sprinkle some sesame seeds on top. Score the top layers of the filo a few times with a serrated knife and transfer the baking sheet into the preheated oven.
Bake for 25 minutes. At this point, the top of the filo parcels should be golden brown and crispy (if the top starts browning too quickly, lay a piece of foil over it very loosely). Remove the baking sheet from the oven and let the salmon sit for at least 3 minutes before slicing.
To serve, cut each filo parcel into four pieces and enjoy with a green salad on the side.