YORK, Pa. — Olivia's is swimming upstream toward summer with Phyllo-Wrapped, Pistachio-Encrusted Salmon.
Each salmon fillet is encrusted with pistachio and wrapped in phyllo, then baked and lastly drizzled with Baklava Honey Butter.
Served along with freshly sautéed zucchini and rice pilaf, this dish is a taste of light and fresh summer eats.
Phyllo-Wrapped, Pistachio-Encrusted Salmon
Ingredients
3, 6-ounce filets of salmon
1/2 pound, phyllo
1/2 cup, extra virgin olive oil
1/2 teaspoon, sea salt
3 tablespoons, sesame seeds
1/2 teaspoon, white pepper
1/2 teaspoon, black pepper
3 tablespoons, fresh dill, chopped
1 teaspoon, capers, chopped
1 tablespoon, olives, chopped
Directions
Preheat the oven to 400 degrees Fahrenheit. Open the phyllo pastry. Lightly brush each layer with extra virgin olive oil. Place a salmon filet in the middle. Season the filet with dill, sea salt, white pepper, black pepper, capers and olives. Fold the phyllo over the salmon and tuck it neatly underneath. Brush extra virgin olive oil over the top layer of the phyllo. Top the pastry with sesame seeds. Bake it in the oven for 15-20 minutes, or until it's golden brown and the internal temperature reaches 140 degrees Fahrenheit. Place the fish in a serving plate and drizzle it with the Honey Baklava Butter. Serve the dish with rice pilaf and sautéed zucchini.
Honey Baklava Butter
Ingredients
1/2 cup, local honey
1/2 stick, real butter
1/2 teaspoon, cinnamon
Pinch, allspice
1/2 cup, crushed pistachios
1/2 cup, crushed walnuts
1/3 teaspoon, sea salt
Directions
In a sauté pan placed on medium heat, toast the pistachios, walnuts and sea salt for 3-5 minutes. Remove the pan from heat. Let it cool for approximately 2-3 minutes. Add the honey, butter and spices. Use a fork to smash it all together. Make sure the pan doesn’t get too hot to prevent total melting of the butter. This will keep your mix creamier. Drizzle the honey butter over the finished salmon.
