It turned out wondeful in the end, but truth be told it didn't start out so hot. It was mostly due to my inability to read directions, and I didn't let the filo thaw oout first. So just picture me trying to gently coat 4 tiny sheets of the pastry away from the giant frozen roll. I know, I know, I have learned my lesson for next time. Yes, there will be a next time for sure, as really I do love the stuff.
Filo Wrapped Salmon with Honey Garlic Sauce: (Adapted from Sandi Richard - Fixing Dinner) - Serves 4
- 4 pieces of bonelss, skinless salmon
- Melted butter
- 4 sheets of filo pastry
- Chinese 5 spice
- dried rosemary
- 1 tbsp cornstarch
- 1 tsbp fresh grated ginger
- 2/3 cups chicken broth
- 3/4 cups honey garlic sauce
- 1 tsp sesame oil
- 1 tsp hot sauce of choice
Cut sheets of filo pastry in half width wise. Seperate pieces and place two on top of another. Place remaining pieces off to side and cover with damp towel (This is rather imortant step that I may have slightly over looked at the time).
Place one piece of salmon in center of filo, sprinkle with pinch of chinse 5 spice, and brush filo around salmon edges with melted butter. Fold opposite side of filo over salmon brushing with butter. Repeat with remaing pieces. Brush top with butter and sprinkle with a pinch of rosemary.
Place on cookie sheet and bake in 350F oven for approximatly 20 minutes.
To prepare sauce combine cornstarch, chicken broth and ginger in small pot and whisk together. Over medium heat add honey garlic sauce, hot sauce and sesame oil. Bring to boil then reduce heat and simmer until sauce is thick.
Spoon sauce onto the bottom of each plate and serve salmon on top.
Enjoy!
1 comment:
Although I always find it a pain to work with, I love the results in the end when I use filo pastry, this looks great!
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