Salmon and Asian flavours are the star players featured in this delectable phyllo papillote.
- Portion size 4 servings
- Credits : Arctic Gardens
- 1 skinless salmon filet (1 kg)
- 750 g Arctic Gardens Vegetables For Chinese Stir Fry mix
- 6 sheets of phyllo pastry
- 1 clove garlic finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 1/2 tablespoon honey
- 1 tablespoon vegetable oil
- 1 tablespoon melted butter
- salt and pepper
MethodMix together oil, soy sauce, garlic, vinegar and honey. Set two thirds of the sauce aside. Saut? half of the vegetables with the remaining third of the sauce over medium-high heat for 5-7 minutes or until vegetables are cooked yet crisp. Coarsely chop cooked vegetables. Set aside. Preheat over to 375?F.
Combine the second third of the sauce with the melted butter. On a baking sheet lined with parchment paper spread three sheets of phyllo pastry and brush with the sauce and butter mixture. Spread the three additional leaves of phyllo pastry on top and brush again with the mixture.
Place the entire salmon fillet, lengthwise on top of the phyllo pastry and add the chopped cooked vegetables evenly on top. Roll the filet in the phyllo pastry and fold the ends underneath. Brush remaining mixture over the pastry.
Bake in centre rack of the oven for approximately 35 minutes. Saut? remaining vegetables with the last third of the sauce ten minutes before the salmon is ready.
Slice the salmon into vertical pieces and serve with the saut?ed vegetables and basmati rice.