Phyllo Wrapped Salmon Fillets

Phyllo pastry is an easy way to dress up an endless array of ingredients. Most stuffing requires some cooking before being wrapped because the phyllo only takes about 15 minutes to bake in a 425F oven. Tonight I have chosen salmon, one of my favourite fish, to prepare with phyllo. Seeing as the cooking time for salmon is about the same as the phyllo, I will wrap it raw but marinated.

If you are using frozen phyllo, it must be completely thawed and room temperature before use.

Fish Marinade
1/4 cup lemon juice
1/4 vegetable oil
2 cloves fresh garlic
1/3 cup green onions, minced
1tbsp capers, minced
1/2tsp coarse sea salt
1/2 tsp black pepper
2 bay leaves, crushed
1tsp thyme

• lay fish in marinade for 20 minutes and flip 1/2 way through, if not submersed.
• remove and pat dry before laying the fish on the phyllo

Wrapping
2 sheets of phyllo per (5-7oz) fillet
melted butter, as needed

• lay down 1 sheet of phyllo on a dry flat surface.
• butter the edges and a small amount across the middle using a basting or pastry brush.
• lay the 2nd sheet directly on top, smoothing it gently. Phyllo tears very easily but you can repair it using a little of the melted butter as glue.
• lay the salmon a few inches from the bottom, in the middle of the phyllo. Roll the salmon with the phyllo upwards, careful not to tear as you go.
• Before the last flip up, fold the ends into the center.
• Seal the last flip with some more of the butter.
• Lay on parchment (not wax, it burns) lined pan and bake in a 425F oven for 15-25 minutes, or until the pastry is golden brown.

drape with
Creamy Garlic and Parmesan Sauce
1cup whole milk or light cream (3-5%)
1tbsp butter
1tbsp all purpose, white flour
1/2 cup parmesan cheese
1/2 tsp mustard powder
2 cloves garlic, minced
pinch nutmeg
tsp lemon juice
salt to taste

• in a small sauce pan, melt butter, add garlic and cook slightly without browning the butter or the garlic.(browing at this stage will mean the sauce won't be white.)
• stir in the flour and cook another 1/2 minute more
• using a whisk, add the milk stirring continuously until the sauce begins to thicken.
  
• Reduce heat to low and add the cheese, stirring till incorporated
• add the remaining seasonings and salt to taste
• serve sauce immediately, over the fish

I enjoyed my dinner with a side of steamed asparagus spears.
*before cooking, asparagus should always have the ends snapped off, or shaved using a peeler, because they are woody.