Preparation Time: 50 Minutes
Cooking Time: 10 Minutes
Serving Size: 4
20 oz. baby spinach
2 tablespoons + 2 teaspoons garlic, finely chopped
as needed melted butter
4 each norwegian salmon fillets, 6 oz.
1 tablespoon + 1 teaspoon olive oil
2 tablespoons + 2 teaspoons parsley, finely chopped
4 sheets phyllo dough
1/4 cup roasted red peppers, roughly chopped
1/4 cup roasted yellow peppers, roughly chopped
as needed salt and pepper
3 each yukon gold potatoes, peeled and cut into 1/2" cubes
1. To prepare the potatoes, parboil the potatoes and drain. Sauté until golden brown with garlic. Season with salt and pepper and toss with chopped parsley.
2. To prepare the coulis, puree roasted red peppers in a blender. Adjust consistency with olive oil and season with salt and pepper. Repeat procedure for the yellow pepper coulis.
3. To prepare the spinach, sauté the baby spinach until tender. Season with salt and pepper. Hold warm until needed.
4. To prepare the phyllo dough, brush one sheet with butter, top with another sheet. Repeat using a total of 4 sheets and finish by brushing the top of the fourth sheet with butter. Repeat process twice to end up with 3 stacks of layered phyllo dough. Cut each stack into 8 pieces roughly the size of the salmon fillets, yielding a total of 24 pieces. Bake in a preheated 400 degree oven for about 10 minutes or until golden brown. Cool and store in an airtight container.
5. For each serving, grill on seasoned salmon fillet to desired doneness. Place one piece of phyllo dough in the center of the serving plate. Top with 3 oz. of spinach and place the grilled salmon fillet on top. Put a second phyllo dough over the salmon and top with 2 oz. of spinach. Place 1 Tbsp. of each coulis on the plate with ¾ cup of potatoes.
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