SPINACH SALMON ROLL
This looks so elegant; everyone will be so impressed by this dish but it is easy! You use puff pastry dough and anyone can make this and it is so delicious.
Provided by scancan
Categories Lactose Free
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Spread two cloves crushed garlic on salmon fillet and allow to marinate for several hours.
- Mix spinach, bread crumbs, egg, remaining garlic, and spices.
- Roll out pastry dough until very thin and place fillet in center of the dough.
- Spread mustard on fish.
- Spread spinach mixture on fish.
- Wrap dough around fish.
- Place dough packet seam side down, onto cookie sheet. Brush with an eggwhite and sprinkle with sesame seeds.
- Make incisions on top of dough at 3/4" intervals.
- Bake at 375 for 30 minutes or until dough is nicely browned.
- Cut into slices.
- Serve warm with tartar sauce.
Nutrition Facts : Calories 636.2, Fat 43.3, SaturatedFat 9.7, Cholesterol 45.4, Sodium 917.3, Carbohydrate 54.5, Fiber 2.9, Sugar 8.8, Protein 9.5
SPANAKOPITA EGGROLLS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 8 rolls
Number Of Ingredients 9
Steps:
- Preheat a deep fryer to 350 degrees F.
- In a bowl, blend the spinach, onions, feta cheese, dill, salt and pepper, mixing well and crumbling the feta during the process.
- To build the rolls, in the center portion of each wrapper, add a tablespoon of filling. Then trace the cornstarch paste around the edges of the wrapper. To seal, fold the bottom tip over the filling, and then bring the left and right sides into the center. To finish, simply roll to bring the top until the roll is closed.
- Drop the spanakopita rolls into the fryer. Lower them slowly into the oil so they set. Once crisp, after about 2 minutes, remove from the fryer. Remember they will continue to cook two shades darker. Put on paper towels to absorb the grease.
- Season the eggrolls and serve with tzatziki sauce, aioli or other sauce.
SALMON-AND-SPINACH ROLLS
Look for salmon fillets that are the same size. We found that 6-inch-long fillets work well, leaving the perfect amount of phyllo to wrap the fish on all sides.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a small bowl, combine spinach, cream cheese, and garlic and season with salt and pepper.
- Lay 1 sheet phyllo on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Cut stack in half crosswise. Repeat with remaining 3 sheets phyllo and more butter to make 4 stacks total.
- Season salmon with salt and pepper, then place 1 fillet in center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes.
Nutrition Facts : Calories 500 g, Fat 29 g, Fiber 3 g, Protein 40 g, SaturatedFat 13 g
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