Congratulations to Adele McKale, whose recipe for Salmon en Croûte was chosen this week’s winner in Codi and Nida’s Recipe Contest! Adele has won a $100 gift card to The Unrefined Olive and a $100 gift card to Ferme Reveuse. She also qualifies for the grand prize draw of a This sounds like a wonderful dish to serve during this special time of year, and pretty easy too! Here’s Adele’s recipe:
Salmon en Croûte
2 pieces of salmon fillets
3 sheets of phyllo
Fresh Baby spinach or half a box of frozen spinach
100 grams of goat cheese or garlic and chives Boursin or mix both together.
Directions: Set your oven to 400 degrees.
On cookie covered with parchment paper, set your three sheets of phyllo.
Dry your salmon, salt and pepper ( or can use frozen) place at the top of phyllo ( always finish rolling with salmon on bottom.
Place spinach leaves ( I love spinach so will add as much as possible) on seasoned salmon, pepper ( you can also cook your spinach in olive oil with onions and garlic) depends on your preferences.
Add pieces of goat cheese on spinach the full length. Start rolling ( don’t get discouraged the phyllo crumbles, if you like use another sheet of parchment to help you roll.
Place some olive oil in small bowl and using brush cover entire phyllo-covered salmon.
Cook for 20 mins. Time may vary if fish is frozen, don’t overcook. Servings 2