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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
10 sheets Phyllo Dough
1/3 cup butter (melted) or vegetable oil
4 4 oz. salmon filets, thawed
2 tablespoons lemon juice
2 teaspoons sesame oil
10 ounce spinach leaves, fresh
1/2 cup red bell peppers, small diced
1/4 teaspoon salt
1/4 teaspoon ginger, ground
1/8 teaspoon garlic powder
4 teaspoons sesame seeds
Drizzle each salmon filet with lemon juice.
In large skillet heat sesame oil and saute spinach and red peppers until spinach is slightly wilted. Add salt, ginger and garlic mixing lightly. Cool mixture, fillings should be chilled and not excessively moist.
Prepare 4 medium fillo rolls by following the directions for Rolls or Strudels on our Shapes & Uses page. Cut fillo in half lengthwise; divide spinach mixture into four equal portions. Place spinach mixture on fillo; place salmon on spinach and roll lengthwise tucking in ends as you go. Place seam side down. Score each entree. Brush fillo roll with melted butter or vegetable oil and sprinkle 1 teaspoon of sesame seeds on each roll. Bake in preheated 375° F oven for 30 to 40 minutes until fillo is golden brown.
Yields 4 Entrees
NOTE:
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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SALMON FLORENTINE PHYLLO ROLLS
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
10 sheets Phyllo Dough
1/3 cup butter (melted) or vegetable oil
4 4 oz. salmon filets, thawed
2 tablespoons lemon juice
2 teaspoons sesame oil
10 ounce spinach leaves, fresh
1/2 cup red bell peppers, small diced
1/4 teaspoon salt
1/4 teaspoon ginger, ground
1/8 teaspoon garlic powder
4 teaspoons sesame seeds
Drizzle each salmon filet with lemon juice.
In large skillet heat sesame oil and saute spinach and red peppers until spinach is slightly wilted. Add salt, ginger and garlic mixing lightly. Cool mixture, fillings should be chilled and not excessively moist.
Prepare 4 medium fillo rolls by following the directions for Rolls or Strudels on our Shapes & Uses page. Cut fillo in half lengthwise; divide spinach mixture into four equal portions. Place spinach mixture on fillo; place salmon on spinach and roll lengthwise tucking in ends as you go. Place seam side down. Score each entree. Brush fillo roll with melted butter or vegetable oil and sprinkle 1 teaspoon of sesame seeds on each roll. Bake in preheated 375° F oven for 30 to 40 minutes until fillo is golden brown.
Yields 4 Entrees
NOTE:
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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