SALMON IN PHYLLO

SALMON IN PHYLLO image

Categories Fish Side

Yield 2 people

Number Of Ingredients 17

2 T butter
1/2 lb Mushrooms, sliced thinly
4 Oz Frozen Chopped Spinach, thawed, drained
1 T Lemon Zest
1 T Fresh Dill
1 lb Salmon Fillet, skinless, cut into four square pieces, 4 oz each
Salt and Pepper to taste
4 Phyllo Sheets, thawed
4 T Butter, melted
Red Pepper Sauce :
4 Red Bell Peppers
2 T Butter
6 Oz Yellow Onion, chopped
1 T Garlic, minced
1 c Vegetable Stock
1/4 c Italian Parsley, chopped
Salt and Pepper to taste

Steps:

1. Preheat oven to 350 degrees. 2. Saute; mushroom in 2 tablespoons of melted butter over high heat; remove from heat and set aside to drain well. 3. Mix in the mushroom with chopped spinach, lemon zest, and dill, season with salt and pepper. 4. Brush one sheet of Phyllo with butter and fold in half, brush again with melted butter. Place 1/4 of the spinach-mushroom mixture in the middle of the Phyllo, carefully spread it out a little bit to make a circle about 2 1/2 inches wide. 5. Top the mixture with a piece of salmon fillet and gather up each corner of the Phyllo to make a bundle. 6. Repeat the process with the remaining salmon and spinach-mushroom mixture. 6. Carefully place the Phyllo bundles on a parchment-lined baking sheet. Bake in the oven for about 15 to 20 minutes or until the Phyllo is golden and the salmon is cooked. Red Pepper Sauce: 1. Cut and dice the red peppers. 2. Melt butter in a saute; pan over high heat. Add the onion and saute; until golden, about 4 minutes. 3. Add garlic and bell peppers and cook for about 10 minutes until the peppers soften. 4.Add the stock and Italian Parsley and simmer for another 5 minutes until peppers are soft. 5. Puree the pepper mixture in a blender or food processor. (the mixture will be extremely hot.) Keep the sauce warm for serving. Serving Suggestion : Ladle the sauce over the plate to make a "pool", about half a cup. Place 2 Salmon Phyllo Bundles on top and sprinkle with Italian Parsley leaves.