Salmon Baked in Phyllo with Warm Potato Salad

Name: Salmon Baked in Phyllo with Warm Potato Salad
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp caraway seed, toasted; 237 milliliters creme fraiche; 2 Tbsps dried currants; 454 grams fingerling potatoes, roasted; 118 milliliters fresh dill, chopped, divided; 1 bunch mesclun greens; 1 leek, white part only, cut in rings; 177 milliliters sweet Swedish mustard, divided; 4 servings Olive oil; 4 servings Freshly cracked black pepper; 3 sheets phyllo pastry sheets; 454 grams salmon fillet pieces, center cut (16 ounces); 28 grams salmon roe; 4 servings Sea salt; 113 grams unsalted butter, melted

Need a pescatarian main course? Salmon Baked in Phyllo with Warm Potato Salad could be an outstanding recipe to try. This recipe serves 4. One serving contains 818 calories, 32g of protein, and 59g of fat. A mixture of caraway seed, swedish mustard, dill, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. Users who liked this recipe also liked Warm Baked Potato Salad, Warm Baked-Sweet Potato Soup for the Soul, and Salmon With Beurre Rouge And Smoked-salmon-stuffed Baked Potato.

Instructions

Mix together 2 tablespoons each olive oil, sweet mustard, and dill.

Ingredients you will need

Olive Oil

Mustard

Dill

Brush the mixture on the salmon fillets; season with salt and pepper. Preheat oven to 350 degrees F, brush a baking sheet with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Filo Pastry

Butter

Equipment you will use

Baking Sheet

Oven

Brush the sheet with melted butter, then dust with some caraway and dill. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, remove 4-inches off the side of the sheets to form a square. Now, cut criss-cross to make 4 even squares.

Ingredients you will need

Caraway Seeds

Butter

Dill

Equipment you will use

Pizza Cutter

Knife

Transfer the squares to the baking sheet.

Equipment you will use

Baking Sheet

Lay a piece of salmon in the center of each square and fold up the corners. As you work, keep the phyllo covered with a damp, not wet, towel to prevent drying out.

Ingredients you will need

Salmon

Brush the pastry lightly with butter and bake for 25 minutes or until the fish is opaque. In the meantime prepare the potatoes.

Ingredients you will need

Potato

Butter

Fish

Equipment you will use

Oven

Coat a saute pan with olive oil and cook the leeks until translucent.

Ingredients you will need

Olive Oil

Leek

Equipment you will use

Frying Pan

Cut the roasted potatoes in half lengthwise and place face down in the pan to give them color.

Ingredients you will need

Roast Potato

Equipment you will use

Frying Pan

Add creme fraiche, remaining mustard, dill, and currants. Cook over low heat until heated through, about 5 minutes.

Ingredients you will need

Creme Fraiche

Currants

Mustard

Dill

To serve: divide the potato mixture among 4 shallow bowls, mound a handful of greens on top followed by the salmon phyllo.

Ingredients you will need

Greens

Potato

Salmon

Equipment you will use

Bowl

Garnish with salmon caviar and serve immediately.

Ingredients you will need

Salmon Caviar

Equipment

Ingredients

Servings:

1Tbsp

caraway seed, toasted 237milliliters

creme fraiche 2Tbsps

dried currants 454grams

fingerling potatoes, roasted 118milliliters

fresh dill, chopped, divided 1bunch

mesclun greens 1

leek, white part only, cut in rings 177milliliters

sweet Swedish mustard, divided 4servings

Olive oil 4servings

Freshly cracked black pepper 3sheets

phyllo pastry sheets 454grams

salmon fillet pieces, center cut (16 ounces)28grams

salmon roe 4servings

Sea salt 113grams

unsalted butter, melted

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Pinot Noir, Chardonnay, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva

Pale cherry red with a ruby tint. The nose is very complex and fresh with intense, forward fruit on cherry and raspberry mingles with gentle toasted almond notes. The wine has a very good attack, elegant and succulent tannins. Fruit flavors on the mid-palate, especially cherry, while the elegant finish combines the fullness of fresh fruit with the refinement of the Casablanca terroir.Pairs well with goat cheese, sole in lemon butter, or carpaccio of scallops.