Prep 25 mins
Cook 25 mins
This is an elegant dish to serve that usually draws raves. If Salmon is not available use another fish (Chilean Sea Bass, Cod even sole just use two pieces to form the fillet)
- 6 (5 ounce) salmon fillets, skinless,boneless and slit in the middle
- 4 ounces cream cheese, softened
- 4 ounces crabmeat (artificial can be used)
- 1⁄4 cup onion, finely chopped
- salt & pepper
- 12 asparagus spears, blanched for 1 minute
- 12 sheets phyllo pastry
- 2 tablespoons olive oil
- 8 tablespoons butter
- hot sauce (tabasco, peri-peri your choice)
- Stuffing:Mix gently in a bowl crab, cream cheese, onion, salt, pepper& hot sauce.
- Preparation of fish--------.
- Make a slit in each fillet about 3/4 way through.
- Divide the stuffing evenly between the 6 fillets.
- and stuff each one.
- Heat 2 tbsp oil in a hot skillet and brown the salmon fillets on both sides.
- Take out 2 sheets of phyllo pastry and cut them in half, lightly brush each piece with melted butter and layer them.
- Place a fillet with an asparagus spear on top of the (4layer) phyllo and fold the pastry over the salmon so it is completely covered.
- Repeat with remaining 5.
- You may now place the salmon in the fridge, covered, until ready to bake (can be prepared up to a day in advance).
- When ready to bake, preheat oven to 350F bake 20-25 minutes.
- Nice served with a white wine sauce or hollandaise.
We have tried this several times now and it is a wonderful dish. Very easy and quick to prepare.
Bergy, this was absolutely delicious. We forgot to put the asparagus spears on top of one of the fillets before wrapping it, and we found that the asparagus was an important addition! The only thing I think I would do differently next time would be to either use real crabmeat, and/or to leave the crabmeat in larger chunks. The filling was so good right out of the bowl that we were tempted to just spread it on a cracker and leave it at that! I think I will try a different fish next time and see how the filling stands out... salmon has its own strong flavor and it will be interesting to see the contrast. Thanks so much for this wonderful recipe! Dianne