Salmon and Mushrooms in Phyllo

Susan Halstedt

Excellent entertaining dish!

ingredients

Salmon:

3 Tbsp. pine nuts
3 Tbsp. olive oil, divided, plus additional for brushing phyllo
3 Tbsp. finely chopped shallots
1/2 tsp. minced garlic
6 oz. mixed fresh wild mushrooms, such as shiitake, portobello, and crimini, trimmed and coarsely chopped
1/4 tsp. dried thyme
2 Tbsp. snipped fresh chives
1 Tbsp. chopped fresh basil
1/8 tsp. cayenne
Salt and freshly ground black pepper
2 Tbsp. freshly grated Parmesan cheese
1 (16 oz.) package phyllo pastry sheets, thawed if frozen
1 lemon, halved
6 - 4-5 oz. salmon fillets, skinned

Ginger Shallot Cream Sauce:

1/2 cup dry white wine
1/2 cup rice wine vinegar
3 Tbsp. minced shallots
1 2-inch piece fresh ginger root, peeled and thinly sliced
1/2 cup whipping cream
3-5 Tbsp. cold butter, cut into pieces

directions

Sauce Preparation:

In heavy saucepan, combine wine, vinegar, shallots, and ginger over medium-high heat and heat to boiling. Cook until reduced by half, about 15 minutes (will be the consistency of a glaze). Stir in cream and cook until reduced by half, about 10 minutes. Strain into clean saucepan. (May be prepared to this point up to 3 hours in advance and chilled). Return to low heat. Whisk in butter, 1 piece at a time. Serve immediately over grilled salmon or tuna.

Salmon Preparation:

1
Preheat oven to 400 degrees. In large skillet, combine pine nuts and 1 tablespoon of the olive oil over medium heat. Cook until nuts are lightly browned. Remove with slotted spoon and set aside. Place remaining 2 tablespoons olive oil in same skillet. Add shallots and garlic and cook until shallots are soft, about 5 minutes. Add mushrooms, thyme, chives, basil, and cayenne. Season with salt and pepper to taste. Cook until mushrooms give up their juice. Remove from heat and cool. Stir in pine nuts, then Parmesan and set aside.
2
Remove phyllo from package and cover with plastic wrap and damp towel. Squeeze juice of lemon over salmon and season with salt and pepper to taste. Trim phyllo to 12x8-inch rectangles. Brush 1 sheet with olive oil and cover with another sheet, brush with olive oil. Repeat a third time. Place 2 heaping tablespoons of the mushroom mixture on the phyllo and top with 1 salmon fillet. Fold in sides and bottom and fold over top, tucking top into the bottom to form an envelope-style packet.
3
Place on baking sheet. Repeat with remaining ingredients to form 6 packets. (May be prepared up to 3 hours in advance. Cover and chill.) Brush tops with olive oil. Bake 25 minutes or until golden brown. Serve with Ginger Shallot Cream Sauce.

Source: Marcia Potter - Source: Colorado Collage