How To Make Delicious Salmon In Filo Pastry Recipes

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SALMON & LEEK PARCELS



Salmon & leek parcels image

Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 5

4 leeks , trimmed and finely chopped
25g butter
100g full-fat crème fraîche or cream cheese
6 sheets filo pastry
2 skinless salmon fillets

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
  • To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
  • Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.

Nutrition Facts : Calories 793 calories, Fat 55 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.75 milligram of sodium

SALMON IN PHYLLO



Salmon in Phyllo image

Find phyllo dough near the other puff pastries in the freezer section of your local grocery store. Wrap it around salmon for a crispy pastry seafood bundle.

Provided by BHG Test Kitchen

Time 30m

Number Of Ingredients 12

1 pound fresh or frozen salmon fillet
0.5 cup butter, melted
2 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
Dash salt
Dash black pepper
16 sheets frozen phyllo dough (14x9-inch rectangles), thawed
1 recipe Mustard Cream Sauce
0.5 cup purchased crème frâiche or dairy sour cream
1 tablespoon Dijon-style mustard
1 teaspoon snipped fresh dillweed or 1/4 teaspoon dried dillweed
0.125 teaspoon salt
Milk

Steps:

  • Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Remove skin from salmon. Cut salmon into four serving-size pieces. Tuck thin edges of pieces under to make pieces of even thickness. Brush some of the melted butter over each salmon portion. Sprinkle with dillweed, salt, and pepper. Set aside.
  • Unfold phyllo dough; cover with plastic wrap. Lay one sheet of phyllo dough on a work surface; brush with some of the melted butter. Top with another sheet of phyllo dough. Brush with more melted butter. Add six more sheets of dough (a total of eight sheets), brushing each sheet with butter. Cut crosswise into two 9x7-inch rectangles. Place a salmon fillet, buttered side down, in the middle of a dough rectangle. Fold a long side of the dough over the salmon; repeat with the other long side, pressing lightly. Fold up ends. Brush with butter. Arrange the packets, seam sides down, in a shallow baking pan. Brush tops with butter. Repeat with remaining phyllo, butter, and salmon.
  • Bake in a 375 degree F oven for 18 to 20 minutes or until phyllo dough is golden and fish begins to flake when tested with a fork. Serve with Mustard Cream Sauce.
  • Makes 4 packets. Mustard Cream Sauce
  • In a small bowl stir together purchased crème frâiche or dairy sour cream, Dijon-style mustard, fresh or dried dillweed, and salt. If necessary, stir in enough milk to make of desired consistency. Makes about 1/2 cup.

Nutrition Facts : Calories 645 kcal, Carbohydrate 25 g, Cholesterol 158 mg, Protein 27 g, SaturatedFat 21 g, Sodium 667 mg, Sugar 1 g, Fat 48 g, UnsaturatedFat 24 g

WRAPPED SALMON



Wrapped Salmon image

This is basically salmon Dijon, but with a twist. Very easy to make and delicious! Goes well with fresh steamed veggies and rice.

Provided by HEIDI S.

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 45m

Yield 4

Number Of Ingredients 6

4 (6 ounce) fillets salmon, with skin and bones removed
8 sheets phyllo dough
½ cup melted butter
salt to taste
ground black pepper to taste
4 tablespoons Dijon mustard

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
  • Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
  • Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
  • Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

Nutrition Facts : Calories 573.7 calories, Carbohydrate 23.1 g, Cholesterol 135.7 mg, Fat 35.1 g, Fiber 0.7 g, Protein 38.8 g, SaturatedFat 17.2 g, Sodium 791.4 mg, Sugar 0.1 g

THE ULTIMATE MAKEOVER: SALMON EN CROûTE



The ultimate makeover: Salmon en croûte image

Angela Nilsen makes a super healthy version of the classic pastry wrapped fish parcel without losing the wow factor

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 11

3 tbsp olive oil
2 large shallots , finely chopped
140g chestnut mushroom , finely chopped
3 garlic cloves , finely chopped
juice ½ lemon
100g packet watercress , chopped
2 tbsp snipped dill
1 tbsp snipped chive
2 ½ tbsp half fat crème fraîche
6sheets filo pastry each about 38 x 30cm (125g total weight)
x skinned salmon fillets

Steps:

  • Heat 2 tbsp of the oil in a large non-stick frying pan. Tip in the shallots and fry for 2-3 mins to soften, then add the mushrooms and garlic, and stir-fry over a high heat for another 3-4 mins, or until the mushrooms and shallots are golden and any liquid from the mushrooms has evaporated. Pour in the lemon juice - after a few seconds, that should have evaporated too. Remove from the heat, then stir in the watercress so it wilts in the warmth from the pan (see step 1). Stir in the dill and chives, and season with a little salt and pepper. Leave to cool.
  • Heat oven to 200C/180C fan/gas 6. Line a baking sheet with baking parchment. When the mushroom mix is cool, stir in the crème fraîche. Lay one of the filo sheets on the worktop with the short end facing you. Brush all over with a little of the remaining oil. Layer up 4 more of the filo sheets in the same way, brushing each with a little of the oil.
  • Lay one of the salmon fillets, skin-side up, across the width of the filo, positioning it about one-third of the way up. Season it with pepper. Spoon and spread the cooled mushroom mix over the top of the fillet (see step 2). Lay the other salmon fillet on top, skin-side down. Season again. Fold the short end of pastry nearest to you over the salmon, then bring the other end over to completely enclose the salmon (see step 3), lifting it so the join can tuck under it. Fold both pastry ends over as neatly as you can.
  • Brush the outside with a bit more of the remaining oil. Scrunch up the last sheet of filo, pressing it lightly on top in big folds (see step 4), then carefully brush with the last of the oil. Can be prepared 3-4 hrs ahead up to this point and chilled. Transfer the salmon parcel to the baking sheet. Bake for 25 mins until the pastry is crisp and golden. Check while it cooks and if the top starts to brown too quickly, lay a sheet of foil very loosely over it. Remove from the oven and let the salmon sit for 2-3 mins before slicing.

Nutrition Facts : Calories 331 calories, Fat 20.2 grams fat, SaturatedFat 4.1 grams saturated fat, Carbohydrate 11.6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1.1 grams fiber, Protein 26.6 grams protein, Sodium 0.47 milligram of sodium

SALMON WELLINGTON



Salmon Wellington image

Salmon Wellington is an easy but impressive recipe you can prep ahead for entertaining. Salmon wrapped in puff pastry with spinach, then baked until golden, this salmon en croute is to die for!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 55m

Number Of Ingredients 13

1 tablespoon unsalted butter
1/2 tablespoon Dijon mustard
Zest of 1 small lemon (about ¾ teaspoon)
3/4 teaspoon kosher salt (divided)
½ teaspoon black pepper (divided)
½ teaspoon dried thyme
2 teaspoons extra virgin olive oil
4 cups fresh baby spinach
2 cloves garlic (minced)
2 tablespoons freshly grated Parmesan cheese
1 large egg yolk (plus 1 teaspoon water)
1 sheet frozen puff pastry (thawed in the refrigerator)
2, 6- ounce salmon fillets (skin removed)

Steps:

  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator.
  • Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.
  • Heat the oil in a large, nonstick skillet. Add the spinach in large handfuls, cooking until it wilts, about 1 minute. Stir in the garlic, thyme, remaining 1/2 teaspoon salt and ¼ teaspoon pepper. Stir in the Parmesan. Remove from the heat and let cool.
  • In a small bowl, lightly beat the egg yolk with 1 teaspoon water to act as an egg wash. Set aside.
  • Place the puff pastry on a lightly floured work surface and roll it into a 12x14-inch rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles that are 12 x 7 inches each.
  • Remove the salmon fillets from the refrigerator and place on a plate. Brush the tops of the fillets liberally with the butter mixture, then place each fillet, butter-side down, in the center of a piece of puff pastry. Spoon half of the cooled vegetables over the top.
  • Fold one side of the puff pastry over the top of the fillet like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch (the egg wash should act as a "glue"), then brush its top with egg wash. Repeat until all 4 sides are folded over. It should be as if you are wrapping up the salmon like a delicious present. Don't stress over the order of the flaps. As long as it's well sealed and covers the salmon, you're golden. Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath. Repeat with the second fillet.
  • Brush the tops of the puff pastry with egg wash, then with a sharp knife, score shallow, diagonal lines in each direction in a crosshatch pattern.
  • Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown. Let cool a few minutes on the baking sheet. Serve hot.

Nutrition Facts : ServingSize 1 (of 2), Calories 481 kcal, Carbohydrate 13 g, Protein 41 g, Fat 30 g, SaturatedFat 8 g, Cholesterol 211 mg, Fiber 2 g, Sugar 1 g

STUFFED SALMON IN PHYLLO PASTRY



Stuffed Salmon in Phyllo Pastry image

This is an elegant dish to serve that usually draws raves. If Salmon is not available use another fish (Chilean Sea Bass, Cod even sole just use two pieces to form the fillet)

Provided by Bergy

Categories     Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

6 (5 ounce) salmon fillets, skinless,boneless and slit in the middle
4 ounces cream cheese, softened
4 ounces crabmeat (artificial can be used)
1/4 cup onion, finely chopped
salt & pepper
12 asparagus spears, blanched for 1 minute
12 sheets phyllo pastry
2 tablespoons olive oil
8 tablespoons butter
hot sauce (tabasco, peri-peri your choice)

Steps:

  • Stuffing:Mix gently in a bowl crab, cream cheese, onion, salt, pepper& hot sauce.
  • Preparation of fish--------.
  • Make a slit in each fillet about 3/4 way through.
  • Divide the stuffing evenly between the 6 fillets.
  • and stuff each one.
  • Heat 2 tbsp oil in a hot skillet and brown the salmon fillets on both sides.
  • Take out 2 sheets of phyllo pastry and cut them in half, lightly brush each piece with melted butter and layer them.
  • Place a fillet with an asparagus spear on top of the (4layer) phyllo and fold the pastry over the salmon so it is completely covered.
  • Repeat with remaining 5.
  • You may now place the salmon in the fridge, covered, until ready to bake (can be prepared up to a day in advance).
  • When ready to bake, preheat oven to 350F bake 20-25 minutes.
  • Nice served with a white wine sauce or hollandaise.

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