You know when you suddenly find yourself in the middle of an impromptu dinner party for 6 and you decide to make something that was barely a thought which only the second before flew into your head?! Well, I found myself doing just that a couple of weeks ago. In the middle of grating some ginger and seasoning up some salmon for my pop up guests, I turned to my mom and said, “How about I do some sort of puff pastry salmon?” “Like an En Croute?” she replied and I just looked back at her confused and said, “Sure!” (whatever that means!) Well, whatever it meant, it was a big hit! And, it was still pretty delicious when I ate it cold, for lunch the next day! Enjoy!
Ingredients
6 Salmon Fillets
3 tablespoons freshly grated Ginger
6 Green Onions
2 tablespoons Sesame Oil
Salt and Pepper
Phyllo Dough
3 tablespoons Butter
Preheat the oven to 425 degrees and set your butter in a bowl, on the stove top to melt. Peel and finely grate the ginger and split the green onions in half, length-wise. Place (approximately) 8 sheets of the phyllo dough at the bottom of your baking dish and brush the top layer with melted butter. In a small bowl, mix together the salt pepper, sesame oil and ginger. Place 3 salmon fillets on top of your buttered phyllo dough, then brush the salmon with your ginger mixture and a little butter. Lay three of the green onions on top of the salmon, then cover the salmon with 8 more sheets of phyllo dough. Brush the top of the phyllo with more butter. Delicately fold up the edges to seal the salmon in the package. Repeat this process for the remaining 3 salmon fillets, then place both of your neat little packages into the oven for 15 minutes and serve pipping hot!
Mommy Hiker 