Phyllo-wrapped salmon fillet
9
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Here's a truly unique and visually stunning way to serve salmon. It looks very fancy and party-worthy, but it's super-easy to make. First, you make the duxelle, which is a combination of cooked-down mushrooms, onions, shallots, and seasonings. It can be made days in advance to make this recipe an easy do-ahead, party-pleasing main course. Then you bake the salmon in a foil packet. After it's ready, wrap up the salmon and duxelle in lots of sheets of phyllo to cover them up with pastry and bake again until the phyllo is browned. With the crispy phyllo, citrusy, hearty salmon, and savory duxelle, this recipe is a study in flavors and textures.
Ingredients
Olive oil
1 Tbsp
Shallot(s)
2 medium
Uncooked onion(s)
2 medium
Fresh mushroom(s)
1 pound(s)
Table salt
2 tsp
Black pepper
0.5 tsp
Uncooked farmed salmon fillet(s) with or without skin
2 pound(s)
Lemon zest
2 tsp
Fresh lemon juice
1 Tbsp
Phyllo dough
6 sheet(s)
Instructions
1
Heat oven to 350 degrees F.
2
In a nonstick skillet over medium heat, heat oil. Add shallots and onions. Cook until just brown, 5 minutes. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until almost dry, stirring occasionally, 10 minutes.
3
Meanwhile, place salmon on piece of foil large enough to wrap it. Place on baking sheet. Sprinkle lemon zest and juice, and remaining salt and pepper over salmon; close foil over salmon. Bake until fish just begins to firm and change color, 5 to 10 minutes. Open packet and cool.
4
Lightly coat one sheet phyllo with cooking spray. Cover with second sheet, spray with cooking spray. Repeat with third sheet. Place salmon on phyllo. Place mushroom mixture on fish. Wrap phyllo over fish, envelope-style. Repeat spraying and layering with 3 more sheets of phyllo. Wrap around fish to cover completely.
5
Bake on baking sheet until phyllo crisps and browns, about 20 minutes. Slice into 8 equal pieces.
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