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Salmon Wrapped in Phyllo Dough
Port Wine Butter Sauce
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Salmon Wrapped in Phyllo Dough
Port Wine Butter Sauce
Ingredients
4 Pieces of 5oz Salmon Fillet (Cleaned and skinned)
8 Pieces of Phyllo Dough
1 Red Onion
1 Lemon
3 Cups Pinot Noir
½ Pound Unsalted Butter
Tblsp Shallots
1 Tsp Roasted Garlic
3 Tsp Olive Oil
1 Pound Fresh Baby Spinach
In a hot sauté pan, add the 2 tsp olive oil. When heated, add salmon and sear on both sides approximately 30-45 seconds each side. Place salmon on the side. In the same sauté pan, add julienne sliced red onion and cook until caramelized (golden brown). Peel the lemon and slice in full circles and then cut in half. In a sauté pan melt 1/3 pound of the butter.
Pull two layers of the Phyllo dough from the pile (be gentle it will break) and cover with the melted butter. Place the salmon in the center and put onions and 2 half slices of lemon on top. Wrap the Phyllo around the salmon. Preheat the oven to 350 degrees. Place the wrapped salmon seam side down on the sheet pan that has been generously greased with butter. Bake for 15-20 minutes for medium rare salmon and 25-30 minutes for well done salmon.
In a sauce pan on medium heat, sauté the remaining melted butter and a drizzle of olive oil with 3 garlic cloves until golden and then remove. Turn up the heat and add the 3 cups of pinto noir. Add ¼ pound of butter and salt and pepper to taste. Wisk and reduce.
Ladle the wine reduction onto the center of the plate to fill the center. Add a pile of fresh spinach to the center and place the salmon on top.
Enjoy!!
