Salmon is definitely one of our favorite go-to dinners, & one of my very first blog posts was puff pastry wrapped salmon, baked, topped with cucumber dill mayo. Since then I've posted many salmon ideas. I loved the idea of the puff pastry wrapped salmon, and it was indeed delicious, but I decided to experiment with phyllo dough this time. The pro is that it's lighter, & flakier. BUT Phyllo is way too delicate and temperamental to use on a regular basis (on my opinion), but there is a first for everything and I've been meaning to play around with it for a long long time.. and this was very successful if I may say so myself.
Phyllo Wrapped Maple Dijon Salmon with Dill Sauce
-2 wild salmon filets, skin removed with a paring knife (if any)
-1/4+2 tbsp. cup pure maple syrup
-2 tbsp. light & creamy Dijon mustard (if you don't have just use regular Dijon with a little bit of mayo)
-1 tsp. dried minced garlic
-Season the salmon filets with salt & pepper lightly on both sides, and place in a dish. Whisk together the marinade ingredients and pour over the salmon. Turn the salmon to coat with the marinade on both side. Let marinate for a few hours in the fridge.
-I used 4 sheets of phyllo dough, 2 per salmon filet. If you unwrap the phyllo more than a few hours before using, cover completely with damp paper towel and refrigerate.
-Preheat the oven to 400 degrees, and spray a baking rack & set atop a baking sheet
-Gently take the 2 sheets of phyllo, and place the salmon filet in the center. Wrap up the long sides, and then wrap the short sides under the filet and place on the baking rack. Do the same to the other filet(s). Brush the "packages" with melted butter/Earth Balance/margarine, and sprinkle with salt & black pepper.
-Bake for 20-25 minutes until the salmon is cooked through (slide a knife through the center and it should go through smoothly) and phyllo is golden brown
-Serve with dill sauce
-1/2 cup mayonnaise
-2 tbsp. finely chopped dill
-1 small garlic clove, grated or minced very finely
-salt & pepper
-pinch of sugar
-1 tsp. lemon juice or red wine vinegar
-small splash of water, just to thin the dressing a tiny bit, DON'T add too much
-Whisk together or add everything in a mini food processor
-Cover & refrigerate until serving