Delicious Duo: Salmon And Spinach Wrapped In Crispy Phyllo Dough
Looking for an elegant yet affordable dinner idea? You’ve got to try my Salmon & Spinach in Phyllo. This easy-to-make recipe is a real showstopper, perfect for any occasion.
=== RECIPE ===
1 tablespoon olive oil
8 ounces (226g) fresh baby spinach leaves
1 package phyllo dough, thawed
2 salmon filets, 6 ounces (170g), skinless preferred
4 tablespoons garlic and herb cheese (Boursin)
4 ounces (113g) melted butter
Salt & Pepper
Preheat the oven to 425°F (220°C)
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach; season with salt and pepper and cover. Stir occasionally until the spinach is fully wilted. Remove from pan and drain. Once fully cooled, place spinach in a clean kitchen towel and squeeze out all the excess liquid.
To prepare the fish, season each filet with salt and pepper. Spread each filet with half of the cheese spread. Top each filet with half of the spinach. Set aside while you prepare the phyllo.
Lay one sheet of phyllo on your work surface. Brush with melted butter. Place another sheet directly on top and brush again with melted butter. Repeat until you have 4 sheets stacked up and buttered. Place a piece of the salmon, spinach side down around 2 inches from the bottom edge of the short side. Fold the long sides of phyllo in toward the center. Gently roll up the phyllo from the bottom around the salmon. Place seam side down on a baking pan. Repeat with the other filet.
Using a serrated knife, cut small slits across the top of each bundle to let out steam. Brush the tops with more melted butter.
Bake for 11 to 13 minutes, or until the centers of the salmon register 130°F (54°C) and the phyllo is golden brown.
Remove from oven; let rest for 5-10 minutes.
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