In my ever-continuing quest for salmon recipes, I came across this one for salmon topped with goat cheese and baked inside phyllo dough – yum! Who wouldn’t want to eat that? I wanted something pretty light to balance out the dish, so I decided on a fresh pea, feta, and prosciutto salad that was great as a side, but also good enough to eat on its own.
To make the salmon: brush sheets of phyllo dough with melted butter and stack together, place a salmon fillet on the dough and top with herbed goat cheese.
Roll the salmon up inside the phyllo to make a little package, then bake until golden brown. It will become super flaky and the fish will stay moist inside.
For the salad: add crisped and crumbled prosciutto, crumbled feta, and sliced green onions to (lightly) cooked and cooled English peas; toss with olive oil and salt and pepper. This is light and fresh and packed with flavor – it would be great on a picnic or at a BBQ.
Serve together for a super tasty dinner!
Phyllo Wrapped Salmon
adapted from Annie’s Eats
2 salmon fillets
1-2 oz herbed goat cheese
12 sheets phyllo dough
4 tbsp unsalted butter, melted
salt and pepper
Preheat the oven to 400°.
On a work surface, lay down one piece of phyllo dough. Brush lightly with melted butter. Repeat until 6 sheets of phyllo are layered on top of each other. Place one salmon fillet at an angle near a corner of the phyllo stack. Season with salt and pepper. Spread half of the goat cheese on top of the salmon. Fold the corner up, then sides of the phyllo in over the salmon. Roll/fold the salmon, keeping the sides of phyllo folded in. Trim off any excess. Place seam side down on a baking sheet and brush top with more melted butter. Repeat the process with the second salmon fillet. Refrigerate for 10-15 minutes.
Bake for 30-35 minutes or until phyllo is golden brown.
Pea, Feta, and Crispy Prosciutto Salad
adapted from Real Simple
2 oz thinly sliced prosciutto
kosher salt and black pepper
1 1/2 lbs fresh peas in the pod, shelled (about 2 cups), or 2 cups frozen peas
2 tbsp olive oil
2 oz Feta, crumbled (1⁄2 cup)
2 scallions, thinly sliced
Heat oven to 450° F. Place the prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool.
In a large bowl, toss the peas with the oil, Feta, scallions, prosciutto, and 1/4 tsp each salt and pepper.