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Ingredientes
- 1 pkt Phyllo dough, thawed
- 2 x Salmon fillets
- 1/2 x Lemon, juice of
- 1 tsp Dill
- 1/2 tsp Garlic salt
- 2 Tbsp. Butter
- 1/2 lb Mushrooms, sliced
- 1 can (14-ounce) artichoke hearts in water, liquid removed and minced coarsely
- 6 x Green onions, minced
- 1Â 1/2 Tbsp. Capers
- 1/4 c. White wine
- Â Â Salt and fresh grnd pepper to taste
- 1/3 c. Toasted pine nuts
- 1/2 c. Butter, melted (or possibly you may substitute cooking spray)
- 1 x Egg
- 1 tsp Water
Direcciones
- 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 min till fish turns opaque. Remove from oven and set aside.
- 2. Heat 2 Tablespoons butter in skillet. Saute/fry mushrooms till limp; add in 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 possibly spray with cooking spray and place another sheet on top of it. Brush or possibly spray it and repeat process with third sheet.
- 5. Divide salmon fillets into a total of eight pcs.
- 6. Place 1 salmon piece over bottom 1/3 of phyllo, leaving borders all around. Top with 1/8 of mushroom mix and sprinkle with nuts. Turn up bottom edge of dough, then mix 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 mix.
- 8. Bake seam side down for 30 min or possibly till heated through and pastry is crisp and golden. Serve hot.
- Additional notes: I prefer the triangle or possibly 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 possibly 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 min, let cold completely, and freeze. Thaw at room temperature for 30 min, uncovered. Reheat in the oven for 20-25 min at 375 degrees.
- A friend suggested these would be very good with a lemon/white wine sauce.
- I haven't tried it (I have a suspicion I would like them better crunchy.)
- If you use a sauce, let me know how it turns out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 8 servings | |
| Calories 291 | |
| Calories from Fat 218 | 75% |
| Total Fat 24.82g | 31% |
| Saturated Fat 11.06g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 202mg | 8% |
| Potassium 349mg | 10% |
| Total Carbs 4.15g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.07g | 1% |
| Protein 12.85g | 21% |
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