Roasted Salmon and Leeks in Phyllo Packets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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As leeks, carrots, and tarragon steam-roast with the fish, the phyllo locks in the flavors and crisps on the outside to form a delicate, crunchy coating. The dish is similar to those cooked en papillote (in parchment), but in this case, the wrapping is edible. Ingredients:
1/2 cup (2-inch) julienne-cut leek |
1/2 cup (2-inch) julienne-cut carrot |
2 teaspoons minced fresh tarragon |
1/2 teaspoon salt, divided |
4 (6-ounce) salmon fillets (about 1 inch thick) |
1/8 teaspoon freshly ground black pepper |
12 (18 x 14-inch) sheets frozen phyllo dough, thawed and divided |
cooking spray |
2 teaspoons fresh lemon juice, divided |
4 lemon wedges |
Directions:
1. Preheat oven to 400°.
2. Cook leek and carrot in boiling water 1 minute; drain. Combine leek mixture, tarragon, and 1/4 teaspoon salt in a small bowl, tossing gently. Sprinkle salmon evenly with remaining 1/4 teaspoon salt and pepper.
3. Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers twice, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Arrange 1/4 cup leek mixture along center of 1 short edge of phyllo, leaving a 4-inch border; top with 1 fillet. Drizzle with 1/2 teaspoon juice. Fold long edges of phyllo over fish.
4. Starting at short edge with 4-inch border, roll up jelly-roll fashion. Place wrapped fish, seam side down, on a baking sheet coated with cooking spray. Lightly coat wrapped fish with cooking spray. Repeat procedure with remaining phyllo, cooking spray, leek mixture, salmon, and juice. Bake at 400° for 15 minutes or until lightly browned, and let stand 5 minutes before serving. Serve with lemon wedges.
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