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Salmon and Phyllo Pies

  • Prep20 mins
  • Cook35 mins
  • Total55 mins
  • Servings4
  • Ingredients17

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Salmon and Phyllo Pies

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.

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Salmon parcels may be prepared up to the point just before baking and refrigerated in airtight container for up to 6 hours.

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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.

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