Tuesday, November 16, 2010

Salmon, Spinach and Ricotta en croute

The first time I enjoyed this delicious recipe was at the house of a friend in Kilflynn, Ireland. It's not only simple and delicious, the presentation is beautiful.

1 bag of baby spinach
3 1/2 oz. ricotta cheese
2 garlic cloves chopped finely
6 sheets filo pastry
1 lb. 10 oz piece of skinned salmon fillet
low fat cooking spray
2 Tbsp. parsley
salt and pepper to taste

Preheat oven to 350 degrees. Wilt the spinach in a pan for 2-3 minutes. Remove from heat and cool. Stir in the ricotta, garlic, salt and pepper. Line a jelly roll pan with parchment paper and place one sheet of filo (you may need to overlap more than one to accommodate size of salmon) on the parchment. Mist with spray and repeat with 2 more layers of filo. Lay the salmon on top and spread the spinach mixture over the salmon. Season. Top with remaining 3 layers of filo misting with spray between layers. Trim around the edges with a sharp knife and seal the edges. Place in the oven and bake for 25 - 30 minutes until the pastry is a deep golden brown and the salmon is just cooked. Remove from the oven and let stand for 5 minutes. Cut into 2 inch slices and serve with mashed carrots, turnips and boiled potatoes.

 336 calories per serving unless you have banoffee pie for dessert.

No comments:

Post a Comment