Recipe of the week: Greek Salmon Phyllo Wrap
Let’s begin by gathering our ingredients.
2 pounds salmon
2 tbsp butter
1 medium leek, thinly sliced
1 1/2 tbsp lemon juice
1/2 cup whipping cream
1/2 cup sliced almonds
2 tbsp parsley
1/2 tbsp grated lemon peel
sea salt & pepper
1/4 cup flour
1 egg
1 tbsp olive oil
For the sauce:
Melt 1 tablespoon of butter in a heavy saucepan. Add the leeks and saute for a couples minutes. Reduce heat to low, cover, and cook until the leeks are very tender, stirring occasionally, about 20 minutes.
Increase the heat to medium and stir in the lemon juice for about a minute until the liquid evaporates. Stir in the whipping cream and simmer for about 2 minutes until slightly reduced.
Cool slightly and then transfer mixture to a blender. Blend until smooth.
For the salmon:
Mix almonds, parsley, lemon peel salt and pepper on a plate. Place the flour on a separate plate.
Sprinkle salmon with salt and pepper and then dredge each side of fillets in flour. Brush one side of each fillet with the beaten egg, then press the brushed side of the salmon into the almond mixture. Set the salmon fillets aside, nut-side up.
Melt the other tablespoon of butter with the olive oil in a large skillet over medium heat. Add the salmon on the skillet nut-side down and cook for about 5 minutes until the crust is nicely browned. Turn salmon over and cook until the salmon is cooked through, about five more minutes.
Reheat the sauce. To plate, spoon sauce onto the plate and then top with a salmon fillet. Garnish with a lemon twist if desired.
If you try the recipe, please leave your comments below. We’d love to hear how it turns out.
For your convenience, here is a printable version of Almond-Crusted Salmon with Lemon Sauce.
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