Franny's Cooking: Salmon in Filo with Gorgonzola Salad

Thursday

Salmon in Filo with Gorgonzola Salad

Spring is finally here, very welcome after an arduous winter. Of course, along with Spring comes the obligatory hay fever, which I gladly tolerate in exchange for the cherry tree blossoms all down Fifth Avenue, as well as all the gorgeous flowers blooming and trees budding in Madison Park....who says New York is just a city of steel and concrete?! And, in addition to the allergies, comes my annual Spring lawsuit from my ex-husband, which is becoming a ritual around here. This time I am attempting to represent myself, instead of flinging all my money at attorneys, so wish me luck with that!

This is a delicious Salmon recipe that I was inspired to come up with after a winter of hearty (and heavy) meals.

Salmon wrapped in Filo with Gorgonzola Salad and Lemon Ginger Rice

& Garlic Lemon Aioli

Prepare a fresh salad - I topped it with Gorgonzola cheese crumbles and crushed pita chips.

Salmon in Filo

1/4 lb center cut boneless Salmon (with the skin removed) for each serving

2 sheets Filo dough for each serving

1/4 stick melted butter

Lay out one sheet of Filo on a clean surface and paint lightly with melted butter using a pastry brush. Cover with the second sheet and repeat. Place the Salmon fillet on it and fold it to resemble a parcel, tucking the ends inside neatly. Bake in the oven at about 375 until golden. (The nice thing about this method is that the Salmon doesn't dry out so you don't have to really worry as much about overcooking it.

Lemon Ginger Rice

Fresh Ginger root, grated

Juice of 1 lemon

Grated zest of 1 lemon

1 cup rice

2 cups chicken broth

Add all the ingredients together, bring to a boil and simmer for 20 minutes.

Lemon Garlic Aioli

1/4 cup mayonnaise

1 - 2 cloves fresh garlic, minced through a garlic press

Juice of 1 lemon

Just blend together to make a wickedly delicious sauce for the Salmon! Spoon it over the top just before serving.

"A man may as well open an oyster without a knife, as a lawyer's mouth without a fee."
Barton Holyday.

1 comment:

MaggieOctober 20, 2010 at 4:13 PM
I had a little bit of trouble with the filo at first because it broke up. But after a while I got the hang of it. I served myself the piece that was a bit torn! Everyone thought it was a gourmet meal!
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Helpful Kitchen Hints

*Don't throw out the last of the coffee -Freeze it in an ice tray and make frozen coffee cubes to use in your iced coffee. When the coffee cubes melt they make the iced coffee stronger instead of watering it down like regular ice cubes do.

*To easily peel a garlic, place the cloves in the microwave for 10 seconds, the skin peels right off.

*Excellent way to degrease your holiday gravy: chill it in the freezer for 15 minutes to make fat removal easy.

*Throw it out any plates or cups with chips or cracks as they can harbor bacteria and germs.

*To disperse cooking smells, boil some orange peel plus a cinnamon stick in a saucepan.

*Add salt to water to boil faster

*Always let meat rest for at least 15 minutes when it comes out of the oven (or off the grill) as the meat will be juicier and easier to carve. (If you do carve it straight away, all the juices will run out but catch them and put them in the sauce.)

*Keep fresh ginger in the freezer and grate from frozen, it will last for ages.

Send me your helpful hints!