Thursday, February 23, 2012

Salmon Recipe

Fishing for salmon, no matter if you're fishing in salt water, or an estuary, or a fresh water river, is exciting. Salmon are big and fight hard, but the greatest part of salmon fishing is eating them. The sweet pink salmon meat is high in protein and has lots of good fish oils. Here is a recipe that will make a wonderful supper.

Salmon tart is an easy juicy meal. Begin with a package of frozen Phyllo dough from the freezer section of your local grocery store. Thaw out a sheet of Phyllo dough, unroll it and place it to the side. Take three four oz. salmon steaks and rub them well with olive oil. In a saucepan mix one cup of whipping cream, 1 potato cut into julienne strips, ½ cup grated parmesan cheese, 1 tsp. garlic powder and 1 tsp. onion powder and ½ frozen peas. Cook over medium heat, stirring often till boiling. Remove from heat and allow to cool. Cut Phyllo dough into strips 6 inches wide and 12 inches long. In the middle of ½ of the dough place the filet and sprinkle with lemon pepper. Cover a filet with cream sauce and fold over the dough into a pocket. Seal the edges of the dough by moistening the edges with lemon juice and press them together. Using a pastry brush coat the outside of the tart with olive oil and place it on a baking sheet. Do this with the remaining filets. Bake at 375° for 15 minutes or until the pastry is golden brown. Remove from the oven and let stand for 8 minutes, plate and serve. These are great to eat while watching the 2012 Bassmasters classic.

They can be made ahead of time and make a great cold lunch while trout fishing or bass fishing. An option to the cream sauce recipe is to add ½ frozen green beans cut into ½ inch pieces, 2 Tbsp. dried basil, 2 Tbsp. dried oregano, and 2 Tbsp. of dried coriander to give it a creamy Italian flavor.

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