So the mussels (below) were the appetizers as part of our seafood extravaganza. And the filo wrapped salmon was the entrée. It was quite possibly one of the fastest proteins I have ever prepared…with the goat cheese it was pretty rich. Tasty but rich. Next time I think I would cream together the goat cheese with a little bit of honey dijon or something like that to cut the richness just a bit. What I did love was how beautifully the filo turned out. I am always apprehensive to work with it, for fear of drying out or tearing, but then whenever I do, always a happy surprise!
2 coho salmon fillets – personalize size, de-boned and skinned
3 Tbsp crumbled herb goat cheese
1 lemon 5-10 thin garlic chives
2 Tbsp melted butter
2 sheets filo paper
salt and pepper
- Pre-heat oven to 400 F
- Lay one sheet of filo out. Cover the other with a damp cloth/paper towel to ensure that it doesn’t dry out.
- Brush top half of the sheet with melted butter.
- Flip bottom half of sheet up onto the top, brush with butter.
- Pat salmon dry, season with salt and pepper.
- Place de-boned and skinned fillet on with 3 inches from the end of the sheet.
- Top salmon with half of the crumbled cheese, 1/4 of the chives – chopped up into small pieces, and some juice from half of the lemon.
- Fold top, bottom and short side of the filo ont the salmon, and then fold the salmon along the long side of the filo.
- Brush outer filo with butter.
- Repeat for second fillet.
- Place packs on a cookie sheet and bake until golden brown – approximately 20 minutes.
- Garnish (if you would like to!) with the other half of the lemon and remaining chives
Best served with a fresh light garden salad!