Salmon Wrapped in Filo Recipe

From Dorothy McNett's Recipe Book.

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Salmon Wrapped in Filo

From Dorothy McNett's Reecipe book at

1 pkg frozen filo pastry
4 fresh salmon fillets, skin removed and cut into approximately 3 inch pieces
1/4 cup extra virgin olive oil with 1 tablespoon snipped fresh herbs, garlic, salt, and pepper OR
1/4 cup flavorful teriyaki marinade (Candied Ginger Teriyaki)
1/2 cup unsalted butter or extra virgin olive oil
4-6 fresh green onions or chives, snipped

Remove filo from freezer, follow directions on box to thaw out properly. (Usually 2 hours at room temp). In flat dish large enough to hold fish fillets flat, spread fish with your own marinade, or a good quality bottled version. Allow to marinate in refrigerator 2 hours. When ready to bake, preheat oven to 375 degrees. Remove filo from wrapper and carefully unroll sheets onto a smooth dry surface. Cover immediately with plastic wrap, and then a damp towel. Keep filo covered to avoid drying out. Microwave butter in glass measuring cup 30 seconds. Take one sheet and place on flat surface. Brush with some melted butter or olive oil. Place another sheet on top and repeat with butter or oil. Repeat 4 more times (6 sheets in all). Cut stack in half. Place one chunk of salmon in center of one half, sprinkle with snipped green onions. Fold over sides and place seam side down on baking sheet. Repeat with others to use all salmon. Brush tops with melted butter. With shrap knife make several slits in tops of each filo package. Bake 35 minutes, or until nicely browned.

Recipe created 2002-02-25.

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