Salmon and Phyllo Pies
- Prep20 mins
- Cook35 mins
- Total55 mins
- Servings4
- Ingredients17
Salmon and spinach are the nutritional stars of this dish. Salmon provides an impressive array of nutrients, including omega-3 fatty acids, protein, and B vitamins. These help reduce inflammation and aid in bone and muscle health, as well as promote proper heart and brain function. Spinach is a great source of insoluble fibre and, thanks to a plant compound called lutein, may help boost your eye health.
Salmon parcels may be prepared up to the point just before baking and refrigerated in airtight container for up to 6 hours.
Salmon and Phyllo Pies
- Prep20 mins
- Cook35 mins
- Total55 mins
- Servings4
- Ingredients17
Ingredients
- 1 Tbsp (15 mL) grapeseed oil
- 1 1/2 cups (350 mL) half-moon slices of leek, about 1/4 in (0.6 cm) thick, well washed
- 10 1/2 oz (300 g) pkg frozen whole leaf spinach, thawed
- 1/2 cup (125 mL) dry white wine
- 1/2 tsp (2 mL) crushed red pepper flakes
- 1/2 tsp (2 mL) ground cumin
- 3 Tbsp (45 mL) fresh dill, divided
- 2 Tbsp (30 mL) freshly chopped chives
- 1/4 tsp (1 mL) kosher salt
- 8 sheets phyllo pastry, thawed if frozen
- 1/4 cup (60 mL) extra-virgin olive oil, divided
- 1/4 cup (60 mL) bread crumbs or gluten-free bread crumbs, divided
- 4 - 5 oz (140 g) skinless salmon fillets, all about equal size and thickness
- 1/2 cup (125 mL) plain Greek yogurt or plain nondairy Greek yogurt
- 1 small garlic clove, minced
- Pinch of cayenne pepper (optional)
- 2 Tbsp (30 mL) lemon juice
Nutrition
Per serving:
- calories582
- protein44g
- fat27g
- saturated fat4g
- trans fat0g
- carbohydrates37g
- sugars5g
- fibre4g
- sodium503mg
Directions
01
In large skillet, heat grapeseed oil over medium-high heat. Add leeks and sauté until tender, about 5 minutes. Squeeze out as much liquid as possible from spinach, discarding liquid, before adding spinach to skillet along with wine and red pepper flakes. Simmer, stirring often, until liquid has evaporated, about 4 minutes. Remove skillet from heat and stir in cumin, 1 Tbsp (15 mL) dill, chives, and salt. Set aside to cool to room temperature.
02
Meanwhile, preheat oven to 400 F (200 C). Line baking tray with parchment paper and set aside.
03
Place 1 sheet of phyllo pastry on work surface, keeping remaining phyllo sheets covered with a <very> lightly dampened tea towel. Brush with some olive oil and sprinkle with 1 Tbsp (15 mL) bread crumbs. Top with second phyllo sheet and brush with a little more olive oil. Place 1 salmon fillet crosswise on pastry sheet, about 5 in (13 cm) in from a short end. Top salmon fillet with a quarter of vegetable mixture. Fold 5 in (13 cm) section of pastry over salmon. Fold in sides and roll up, forming a rectangular packet. Transfer to prepared baking tray, vegetable side up. Brush packet all over with olive oil. Repeat with remaining pastry sheets, olive oil, breadcrumbs, salmon fillets, and vegetables.
04
Bake salmon in preheated oven until pastry is pale golden and salmon is cooked through, about 35 minutes.
05
While salmon bakes, whisk together yogurt, remaining 2 Tbsp (30 mL) dill, garlic, cayenne (if using), and lemon juice.
06
Serve salmon parcels warm or at room temperature with some dill sauce on the side.
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.