Thursday, December 31, 2009

Roasted Salmon & Leeks in Phyllo

Growing up, we ate very little fish at home and I detested it. The way I began eating it seems a little backwards - I started with sushi and worked my way to eating cooked fish. When I was a waitress at the Rusty Pelican, I got to try all sorts of fresh fish prepared all sorts of ways and that is probably the single reason I like fish today. After we got married and I decided that I would begin cooking fish at home, I began with salmon. It seemed easy to prepare and easy to tell when it was done. I even remember the first salmon recipe I attempted.

This recipe doesn't have many ingredients, takes only about 20 minutes, but looks really impressive (and tastes great). The only trick is working with the phyllo dough. Last night, I had to throw away a few sheets because they tore as I was trying to peel them off the roll. Oh, and don't forget to take the phyllo out of the freezer in plenty of time. I've made that mistake before. This was as good as I remembered it to be - the salmon was moist, flaky, and the vegetables tasted great with it. My daughter liked eating the "paper."

Roasted Salmon & Leeks in Phyllo (serves 4) originally from Cooking Light May '04

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, skin removed)
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

Preheat oven to 400°. 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.

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.

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.

Happy New Year!


  1. I have a similar experience with fish growing up, but I still haven't been brave enough to get past the fishy smell to taste different kinds. You are setting a good example for Jenna and serving up some healthy stuff, so good for you!

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  3. Happy New Year 2 U, Bec!
    But, we've been waiting all year for your 1st recipe of 2010!!

  4. Katie - Thanks! This dish actually doesn't smell fishy in the house because it's wrapped up in that dough.

    CP - Wow . . . I'll have to make sure it's worth the wait!

  5. Gosh, that sounds good. I'm bookmarking this one.