There is a traditional recipe which I have already posted called Salmon en Croute made with Puff pastry. The recipe you are about to read about is what happens when you are set on making something and find out you are missing a whole bunch of ingredients and that what you thought was a box of puff pastry in the freezer ended up being a box of Phyllo pastry instead!
Also found I had no fresh herbs for the herbed butter so ended up using pesto sauce instead, as you can see there is always a way out 🙂
To prepare this dish you will need:
- 1 box of Phyllo pastry ( you will only need to use 8 sheets)
- 1lb of center cut salmon, nice fat piece that you can slice in half horizontally
- 1 stick of butter
- 2 garlic minced garlic cloves
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- 2 teaspoons of pesto sauce
- More salt and pepper for seasoning
Start be defrosting the Phyllo dough and place it on the side
Then soften 1/2 the stick of butter (30 seconds in the microwave will do the job), place in a small bowl and mix it with the garlic, salt, pepper and pesto sauce till you have a nice smooth and creamy concoction. Place it in the fridge and let it harden a bit.
Grab your salmon, remove the skin ( you can also ask the fishmonger to do that for you if you are too lazy 🙂 ). Slice the salmon in half horizontally so you end up with 2 equal size pieces. If you took the salmon skin off, don’t toss it!!!! Put it in a pan with a little oil till it’s nice and crispy, and finish it off with a dusting of salt and put on the side for garnish.
Lightly season salmon with salt and pepper and then place the butter mixture on top of one of the salmon pieces and top it off with the other salmon piece (you’ll end up with a salmon sandwich).
Grab a roasting pan and line it with some parchment paper.
Melt the other 1/2 stick of butter and place the first 4 sheets of Phyllo dough on the roasting pan and with a baking brush, brush butter all over, then place the other 4 sheets and repeat the process with the melted butter.
Place the salmon sandwich in the middle and fold the Phyllo pastry over it until you end up with a nice tidy neat parcel. Brush as much butter as need to ensure that the Phyllo dough sticks nicely all over.
Preheat your oven to 350 deg Fahrenheit and bake for 25/30 minutes. Pastry should be nice and golden.
I find that this type of dish pairs very well with mashed potatoes, but if you prefer to serve it with something else, it works as well!
Place your mashed potatoes on your plate, place a nice slice of salmon on top and top it off with the crispy salmon skin!
Enjoy and of course, let me know how it turned out and if you have any questions.