Thai Sockeye Salmon

  • Yum

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    I thawed some sockeye the other day and wanted to try something new. I had a few green papayas and I love Thai green papaya salad so I decided to cook the salmon “Thai style” to go with the salad. Lacking the energy to dig into my Thai cook books for true inspiration, I looked in the fridge and saw some sweet chili sauce. It hit me like lightning. Why hadn’t I thought of it before? Sweet anything is amazing with sockeye and here was this ultra sweet yet slightly exotic sauce I always had around yet never paired with sockeye. Here is how I did it.

    Serves: 4

    Ingredients:

    • 1.5-2 lbs. sockeye salmon. One fillet would do it.
    • 8 sheets Phyllo dough
    • 3-4 Tbsp melted butter
    • Sweet chili sauce
    • Green onions for garnish (mint and cilantro would be good too)

    Directions:

    1. Preheat the oven to 350 F.
    2. Thaw salmon overnight in the fridge. Then cut from package over the sink and rinse one under cold water.
    3. Remove the skin. See the video at the bottom of the page to get some tips.
    4. Remove the pin bones if present.
    5. Cut into 6-8 oz. pieces.
    6. Lay out 1 full sheet of phyllo dough on a clean, dry surface and paint with melted butter. Add another sheet, paint, then add one final sheet. There should be three stacked together with butter painted on between all layers. Repeat this process in a new stack with another 3 sheets. Cut both in half. You should now have 4 rectangles of 3 sheets each.
    7. Place a piece of salmon on the front edge of the phyllo dough. Place 1 spoon full of sweet chili sauce on top of the salmon.
    8. Fold phyllo sides in, then roll the salmon up in the phyllo dough. Be sure to end with the seam on the underside. You can cut it at the end to achieve this. See pictures below.
    9. I painted 2 final single sheets of phyllo with butter, cut them in half and used each of the 4 pieces to fold artfully around each salmon phyllo package. You can fold and twist the phyllo on top to improve the presentation.
    10. Paint the top of each salmon phyllo package with butter and place on a baking sheet.
    11. Bake in a preheated oven for 12- 15 minutes. The top should be golden brown. I always have at least one sacrificial piece that I can cut in half to test for doneness. 

    Plating:

    This meal looks great so you don’t have to do much on the plate. You can cut each piece of fish on the diagonal or leave it whole. Top with some sweet chili sauce and garnish with chopped green onions. Although I didn’t do this, I think cilantro and mint might be good on top too. If sweet chili sauce is drizzled on top of each piece, a bowl of dipping sauce isn’t really needed. Serve these right out of the oven, the phyllo is never the same after a night in the fridge.

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    Amazingly, the sockeye is the same color as the sweet chili sauce. That’s some bright red salmon!

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    This is before I added the final single buttered sheet of phyllo to creatively twist and sculpt on top.

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    Cedar likes her salmon straight up. No sweet chili for this girl. She’s sweet and spicy enough as it is.

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    The fam.

     


    February 12th, 2015 | Traveler | No Comments | Tags: , , , ,

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