Tuesday, March 15, 2016

Salmon en Croute with Cucumber Dill Sauce

There are relatively few things in life that scare me anymore, but among those that do, phyllo is one of them. There is just something about those fragile sheets, and the need to work rapidly that puts me in a tizzy. Mr. O-P, on the other hand, a guy who tends to move at a speed similar to that of molasses pouring from a jar, doesn't seem at all fazed. So it seemed only natural that he be the one to prepare this salmon recipe that has been stored in our binder of “salmon recipes to make soon” for years. It had been there so long, in fact, that I had completely forgotten the source, and had to rely upon Google to help me out. As it turns out, it is from the lovely Stone Gable blog, a product of the equally lovely Yvonne, who provides an excellent tutorial for assembly here. Mr. O-P claims that it is rather easy to assemble, but watching him cover the table with those frightening sheets and wield the pastry brush slathering on melted butter, you cannot prove it by me. Still, it is very good, makes a lovely presentation, and is perfect to serve during this St. Patrick's Day week. 
Salmon en Croute with Cucumber Dill Sauce

 6 salmon fillets
1 package phyllo dough
1 stick butter, melted
Salt and freshly ground black pepper
1 package cream cheese, room temperature
2 Tablespoons fresh dill, chopped
2 Tablespoons fresh chives, chopped
2 Tablespoons fresh parsley, chopped
Juice of 1/2 lemon
Salt and freshly ground black pepper

Preheat oven to 350ยบF. Spray baking sheet with cooking spray; set aside.

In a large bowl combine cream cheese, herbs, lemon juice, salt, and pepper. Mix and set aside.

Open phyllo package and lay 1 sheet of phyllo on work surface. Cover remainder of the package with a damp towel. DO NOT let the phyllo dough dry out!

Brush with melted butter. Make sure to cover the entire sheet. Brush gently as phyllo is very fragile. Repeat with a second sheet of phyllo and top with a third (do not put butter on the third piece).

Spread cream cheese mixture on the phyllo. Put salmon on top of the cheese. Salt and pepper, to taste. Wrap long edge up and around the salmon. Fold in the left and right sides of phyllo. Wrap up and brush with butter.

Place on a baking sheet. Bake salmon for 20 minutes, depending upon the thickness. Do not overbake. Let sit for 5 minutes.

Cucumber Dill Sauce

1 8-ounce container sour cream
Juice of 1/2 lemon
1 cucumber, peeled and finely chopped
3 Tablespoons fresh dill, chopped
2 Tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste

Mix sour cream, lemon juice, cucumber, and herbs together in a medium mixing bowl. Put a dollop of Sauce on the plate and place salmon on top.

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jmac said...

Mouth is watering and I just had a shrimp/wine/crabmeat concoction over a baked potato that was to die for!!! I made it up as I went along. I'm not hungry. But that salmon? Oh MY!! Tomorrow night I will tackle that. But I'm like you...sceered to death of phyllo. Think I'm going to use puff pastry and see how that works out. Won't be as delicate but I sure won't be cussing as I would be with phyllo!!
Beautiful presentation!

SavoringTime in the Kitchen said...

This sounds so delicious! We are huge salmon fans.

Unknown said...

This looks delicious! Pinning to save for a special dinner for my hubby sometime. :) thanks for linking up!

~~louise~~ said...

Well, congratulations to Mr. O-P he has treaded where neither of us are willing to go! I do wish I wasn't so feared of phyllo Pattie. There seems to be so many wonderful things to do with and yet, I just can't tackle it at this time.

This dish looks so elegant and I'm sure oh so yummy too!

Thank you "both" for sharing...

candlelightsupper said...

Your food looks amazing. I think I will make the Dill sauce this weekend. Thanks for your wonderful post

Lady of the Manor said...

Oh,my! This sounds delicious!! Although, I'm with you on the fussiness of phyllo, I do use it occasionally and will definitely give this recipe a try. Happy St. Patrick's Day!

Kathy Walker said...

This sounds heavenly! I adore puff pastry and salmon!

Sarah said...

Yummy! I will be making this. Thanks!

Miz Helen said...

What a fantastic recipe, I love the sauce! Hope you have a very special week and thanks so much for sharing with Full Plate Thursday.
Miz Helen