10 Nov

Salmon Phyllo Pillows from New Basics Cookbook

  • Brenda Casey
  • Comments Off on Salmon Phyllo Pillows from New Basics Cookbook

Here we are showing off the great salmon we have in the Pacific Northwest. Portland, OR stores have a fantastic selection of fresh caught salmon for recipes like this.

Salmon Phyllo Pillows: A Perfect Portland, OR Meal

Serves 4
With the fantastic salmon we have available in the Pacific Northwest, this recipe is sure to take you to the next level as host when you serve it! Serve it with asparagus with a lemon dill sauce and fresh grated Parmesan


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Prep Time
30 min

Cook Time
15 min

Total Time
45 min

Prep Time
30 min

Cook Time
15 min

Total Time
45 min

1157 calories
43 g
295 g
50 g
126 g
17 g
635 g
1059 g
2 g
0 g
18 g

Nutrition Facts
Serving Size
635g

Servings
4

Amount Per Serving
Calories 1157
Calories from Fat 445

% Daily Value *

Total Fat 50g
77%

Saturated Fat 17g
87%

Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 10g
Cholesterol 295mg
98%

Sodium 1059mg
44%

Total Carbohydrates 43g
14%

Dietary Fiber 3g
11%

Sugars 2g
Protein 126g
Vitamin A
126%
Vitamin C
28%
Calcium
15%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 8 oz fresh spinach, stems removed, well rinsed and drained
  2. 1/2 bunch watercress, tough stemps removed (about 1 cup)
  3. 6 tablespoons creme fraiche (see notes) – make your own or purchase.
  4. 16 sheet phyllo pastry, 18 x 14 inches, thawed if frozen
  5. 4 tablespoons coconut oil & 2 tablespoons unsalted butter, melted and cooled to room temperature
  6. 6 salmon fillets (about 6 oz each), skinned
  7. 4 teaspoons chopped fresh dill
Instructions
  1. 1. preheat oven to 375 F.
  2. 2. Place spinach and watercress in saucepan and stir over medium heat until wilted, about 3 minutes. Drain and squeeze to release the liquid, coarsely chop.
  3. 3. In small bowl, combine spinach, watercress and 2 tablespoons of the creme fraiche, a pinch of salt and pepper to taste. Set aside.
  4. 4. Unrolll the phyllo and cover with a damp towel. Place one sheet on a flat surface, and brush with some of the butter/oil mixture. Repeat with three more sheets, placing one on top of the other.
  5. 5. Fold the phyllo rectangle in half crosswide, and brush with more butter. With a short end facing you, spread one quarter of the spinach mixture over the center of the bottom half of the phyllo. arrange a fillet on top of the spinach and sprinkle with salt and pepper to your preference. We actually didn’t use any, but mixed the fresh dill in with the mixture. Spread with 1 tablespoon of the creme fraiche. sprinkle with 1 teaspoon dill.
  6. 6. Fold the top half over the bottom and press the edges together lightly. For fun, you can trim the corners to make a fish shape.
Notes
  1. Creme Fraiche
  2. 1 cup heavy cream
  3. 2 tablespoons buttermilk
  4. Directions
  5. In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
  6. Recipe courtesy Emeril Lagasse, 2002
  7. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-creme-fraiche-recipe.html?oc=linkback
beta
calories
1157

fat
50g

protein
126g

carbs
43g

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Adapted from The New Basics Cookbook
Portland Oregon Plumber http://www.caseysplumbing.com/