This beautiful, phyllo-wrapped Wellington looks impressive, but it is quick and remarkably easy to make. Sliced, it reveals layers of pink salmon, sautéed spinach, and rice, speckled with sweet peppers. Jesús prefers the taste and color of wild trolled salmon, which also contains more healthy omega-3 fats.
Serves 6 to 8
For a larger group, double the recipe and make two this size—it’s easier to handle than one large one. Use a serrated knife to cut 1-inch slices, or serve it buffet style.
- ¼ cup plus 1 teaspoon olive oil, plus more to spray the phyllo
- ⅓ cup diced red bell pepper
- 2 cloves garlic, peeled and minced
- ¼ cup finely diced white onion
- 6 ounces fresh spinach, stemmed and roughly chopped
- 1 ½ cups cooked brown rice, wild rice, or whole-wheat couscous
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 package phyllo dough, thawed according to package directions
- 2-pound salmon filet, skinless (preferably a center piece)
- Sea salt and fresh ground black pepper
- 2 tablespoons agave syrup
- Lemon Zest Aioli
- Lemon wedges
- 1 tablespoon drained capers
1. Preheat the oven to 375 degrees F.
2. In a large sauté pan, heat 1 teaspoon of the oil. Cook the bell pepper, garlic, and white onion until slightly softened. Add the spinach and cook, stirring, until the spinach is wilted.
3. Stir in the rice, green onions, dill, lemon juice, and salt. Taste for seasoning—it should be strongly seasoned. Set aside to cool.
4. Unfold the phyllo sheets. Lay 1 sheet out on a baking sheet or cutting board and spray the dough lightly with oil. Next, lay 2 sheets over the first one, slightly overlapping the sheets to make a 14 × 18-inch rectangle. Brush the dough with olive oil. Repeat 4 more times. (To prevent drying, always keep the phyllo dough covered with a dry kitchen towel when not in use.)
5. Run your fingers over the salmon and remove any small bones you feel. Trim away any dark flesh or fat along the thin (belly) edge. Season well on both sides with salt and pepper.
6. Drizzle the syrup over the salmon, sprinkle lightly with salt, and place the salmon, skin-side (gray marks) up, in the center of the phyllo sheets. Spoon the spinach mixture on top of the salmon and pat into an even layer.
7. Fold the short sides of the phyllo over the salmon, then firmly fold the other two sides in to make a neat, firm package. Flip the package over onto a lightly oiled baking sheet, and bake for 30 minutes until crisp and golden-brown and the internal temperature measures 150 degrees F.
8. Let the salmon rest for at least 15 minutes. Then, using a sharp, serrated knife, slice the salmon into 1-inch slices and serve with the aioli, lemon wedges, and a few capers on the side.
※ Sprinkle chopped fresh herbs, such as dill or tarragon, between the layers of phyllo.
※ Add ¼ cup chopped sun-dried tomatoes to the rice mixture.
※ Serve with Roasted Root Vegetables