Seafood > Salmon

Phyllo-Wrapped Salmon Recipe

Ingredients with Measurements:
- 4 (4-ounce) salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 sheets phyllo dough
- 2 tablespoons melted butter

Special Equipment Needed:
- Baking sheet
- Parchment paper
- Pastry brush

Step-by-Step Instructions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, combine olive oil, lemon juice, dill, parsley, salt, and pepper.
3. Place the salmon fillets on the parchment paper and brush the top of each fillet with the olive oil mixture.
4. Place a sheet of phyllo dough on a cutting board and brush with melted butter.
5. Place a salmon fillet in the center of the phyllo dough and fold the dough up and around the salmon.
6. Place the phyllo-wrapped salmon on the prepared baking sheet and brush the top with melted butter.
7. Repeat with the remaining salmon fillets and phyllo dough.
8. Bake for 15-20 minutes or until the phyllo is golden brown and the salmon is cooked through.

Time:
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Temperature: 400°F
Serving Size: 4 servings

Nutritional Information:
Calories: 300
Fat: 18g
Carbohydrates: 11g
Protein: 24g

Substitutions for Ingredients:
- Olive oil: canola oil or vegetable oil
- Lemon juice: white wine vinegar or apple cider vinegar
- Fresh dill: dried dill
- Fresh parsley: dried parsley
- Phyllo dough: puff pastry

Variations:
- Add other herbs and spices to the olive oil mixture, such as garlic, oregano, or thyme.
- Substitute the salmon with another type of fish, such as cod or halibut.
- Use a different type of cheese, such as feta or goat cheese, in place of the dill and parsley.

Tips and Tricks:
- Make sure to use melted butter, not oil, when brushing the phyllo dough.
- Work quickly when handling the phyllo dough to prevent it from drying out.

Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in a 350°F oven for 10 minutes or until heated through.

Presentation Ideas:
Serve the phyllo-wrapped salmon with a side of roasted vegetables or a salad.

Garnishes:
Garnish with freshly chopped parsley or dill.

Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested Side Dishes:
Roasted vegetables, such as asparagus, Brussels sprouts, or potatoes.

Troubleshooting Advice:
If the phyllo dough is drying out, brush it with melted butter before adding the salmon.

Food Safety Advice:
Make sure the salmon is cooked through before serving.

Food History:
Phyllo dough is a type of pastry dough that originated in Greece and is commonly used in Mediterranean cuisine.

Flavor Profiles:
This dish has a bright and fresh flavor from the lemon juice and herbs, and a buttery and flaky texture from the phyllo dough.

Serving Suggestions:
Serve with a side of lemon wedges for squeezing over the salmon.

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Taste: Savory, Tangy, Herby, Buttery, Rich