Sunday, December 23, 2007

"The" salmon recipe

I posted this recipe last year in my other blog, but now I have a photo, so I thought I'd put it here. I call it "the" recipe because while we have had plenty of wonderful salmon cooked other ways, so far this is my favorite. We prefer wild caught salmon, but if that's not an option, we'll use the farmed stuff from Sam's club. Both taste great cooked this way. Enjoy!
(Oh, and you really need to use FRESH dill in this.)

Salmon in Phyllo

2 lbs. Salmon fillet, skinned and boned and cut into 8 portions

Juice of one lemon

1 tablespoon chopped fresh dill

Salt and pepper to taste

8 sheets phyllo dough

4 tablespoons butter, melted

1 teaspoon Dijon mustard

1 egg yolk

1 tablespoon heavy cream

Fresh dill for garnish

Creamy Dill Sauce (recipe at end of post)

Marinate salmon in lemon juice and dill for about 20 minutes. Season with salt and pepper; rub the spices in well. This can be done several hours ahead of time.

Preheat oven to 375F. Take a sheet of phyllo dough. Combine melted butter and mustard and brush lightly over the phyllo. Put a strip of salmon at the long end of the dough. Fold phyllo over salmon and roll up. Two inches from the end of the sheet, tuck the sides in toward the middle. Finish rolling and place roll on buttered baking sheet, seam side down.Repeat with remaining salmon strips. This step can be done an hour ahead and refrigerated.

Combine egg yolk and heavy cream and brush pastry with this egg wash.

Bake until phyllo is puffed and browned, about 5 to 7 minutes.

At serving time, put pastry on a heated plate, garnish with dill and serve.


Creamy Dill Sauce

2 T. dry white wine

Juice of 1/2 lemon

2/3 c. heavy cream

2 T. chopped fresh dill

1 T. Chopped fresh parsley

Salt and pepper to taste
Heat a medium saucepan over medium-high heat. Add the wine and lemon juice; bring to a boil. Add the cream. Simmer until well combined and cream has reduced slightly. Stir in the dill and parsley. Taste for seasoning.

This sauce is excellent with all sorts of fish. Makes about 2/3 c. sauce.