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Old 08-21-2006, 01:03 AM   #1 (permalink)
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Talking Salmon in Phylo with Cilantro-Lime Sauce

I like fish (usually catfish, tilapia, cod), but I hadn't tried salmon in over 15 years. The last time I tried it was when my father was on a health kick and tried cooking some large salmon steaks. They weren't completely cooked and had a really awful fishy taste. So, needless to say I've stayed away from salmon since then. *lol*

After reading so many times about how healthy salmon can be for you (good omega-3), I finally decided to be brave and try it again. I saw a recipe that put it in phlyo dough and baked it, but it had some weird mayo and cappers sauce that just didn't appeal to me. So, I decided to make my own sauce and try it. I bought a bag of the frozen salmon fillets at the grocery store and some phylo dough.

2 small-medium salmon fillets (thawed from frozen or fresh)
4 sheets of phylo dough (found in frozen food section)
1 bunch of fresh cilantro, chopped
1/2 small onion, diced
1 medium lime
2 tablespoons of light or fat-free sour cream or a creamy salad dressing

If your salmon fillets are frozen, thaw them according to directions on bag. Thaw the phylo dough according to package directions.

In a small bowl, mix the chopped cilantro, diced onion, juice from lime, and sour cream (or dressing) - you can add a little salt or pepper to taste. Put this mixture and your salmon fillets in a plastic sandwich bag, and then set it in the refridgerator to marinate (15 to 20 minutes).

Spray a baking sheet with cooking spray (or put down parchment paper). Take 2 sheets of phylo dough together, and then fold them in half, making a rectangle. Place one salmon fillet in the middle of the phylo dough. Spoon some of the mixture over the fillet. Then fold the phylo dough over the fillet like an envelope. Spray the top side of the phylo dough lightly with cooking spray (or brush it with oil or melted butter). Repeat the same steps for the other fillet. Place both wrapped fillets on the baking sheet and bake at 350 degrees for 40 minutes.

Yum!!!!!
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