This is a fun take on plain old baked salmon. Top it with some sautéed veggies (spinach, in this case), wrap in a flaky crust – it’s salmon all dressed up! I served it with some cooked buckwheat – one of my favorite grains.
SALMON PHYLLO POCKETS
For two people:
2 salmon filets
1 package of phyllo dough (you’ll really only need about 8 sheets for this recipe – use the rest to make a dessert later!)
1 package of baby spinach
1/2 small onion, finely chopped
1 clove garlic, minced
salt and pepper to taste
1 teaspoon of butter, melted
1 teaspoon fresh chopped dill – for garnish
First, prepare the spinach topping by cooking the onion in a pan with olive oil until soft and translucent, then add the spinach, garlic, salt and pepper. Cook, uncovered, until spinach is thoroughly wilted and bright green. If there is any moisture in the pan, drain it out. Set aside.
Salt and pepper your salmon filets on both sides. Now roll out about 8 sheets of thawed out phyllo dough. Place one salmon filet in the center, top with some spinach mixture, and roll up as shown below, using about 4 of the phyllo sheets.
Once you have formed one “pocket,” brush the top with some melted butter (this will also help to glue together the phyllo sheets, sealing the salmon inside).
Repeat with the second salmon filet. Pre-heat your oven to 365 and bake the salmon pockets for about 15 minutes or until the pockets turn golden brown.