Salmon and Pine Nuts in Phyllo
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Yield: 8 Servings Ready in 1 hours
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|1/2 tsGarlic salt|
|1 cn(14-oz) artichoke hearts in|
|1 1/2 tbCapers|
|1/2 Lemon; juice of|
|2 Salmon fillets|
|1/4 cWhite wine|
|1 pkPhyllo dough; thawed|
|6 Green Onions; chopped|
|1/2 lbMushrooms; sliced|
|Salt and fresh ground pepper|
|1/2 cButter; melted (or you may|
|1/3 cToasted pine nuts|
Salmon and Pine Nuts in Phyllo Preparation
submitted by: email@example.com My name is Cathlin Bennett and I live in Corvallis, Oregon. I recently started a catering business (after several years of trying to use a political science degree) and love this list for the variety of recipes people submit. Thanks to everyone! This is a delicious and unusual filling for phyllo. 1. Preheat oven to 325 degrees. Place salmon in greased shallow baking pan. Sprinkle with lemon juice, dill and garlic salt. Bake 15-20 minutes until fish turns opaque. Remove from oven and set aside. 2. Melt 2 T butter in skillet. Saute mushrooms until limp; add artichoke hearts, green onions, capers, wine, salt and pepper. Heat through and set aside. 3. Increase oven temperature to 375 degrees. 4. Open phyllo and unfold on work space. Remove one sheet, keeping remaining sheets covered with wax paper covered with a damp dish towel. Brush single sheet with melted butter or spray with cooking spray and place another sheet on top of it. Brush or spray it and repeat process with third sheet. 5. Divide salmon fillets into a total of eight pieces. 6. Place 1 salmon piece over bottom 1/3 of phyllo, leaving borders all around. Top with 1/8 of mushroom mixture and sprinkle with nuts. Turn up bottom edge of dough, then fold in sides, partially enclosing the salmon. Roll up jelly roll fashion and place seam side down on a greased baking sheet. Repeat with remaining salmon. 7. Beat egg with water and glaze each bundle with egg mixture. 8. Bake seam side down for 30 minutes or until heated through and pastry is crisp and golden brown. Serve warm. Additional notes: I prefer the triangle or flag method of rolling these up. I use only one sheet of phyllo per triangle, smaller portions of fish and vegetables, and have dough left over. Since the triangles are smaller than the bundles, increase servings to 2 triangles, or serve as appetizers. The brushed-on butter adds a lot to the overall flavor, but I usually try to reduce the amount of butter brushed on the phyllo by at least 1/3 without much difference in taste. These freeze well and are great to have around when you need something exceptional on the spur of the moment. If you plan to freeze them, decrease the final cooking time to 10 minutes, let cool completely, and freeze. Thaw at room temperature for 30 minutes, uncovered. Reheat in the oven for 20-25 minutes at 375 degrees. A friend suggested these would be very good with a lemon/white wine sauce. I havent tried it (I have a suspicion I would like them better crunchy.) If you use a sauce, let me know how it turns out. DAVE
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