Wasabi Salmon Fingers in Phyllo With Kiwi Dipping Sauce
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
12 canapes
- Serves:
- 4
ingredients
- 604.63 g salmon fillets
- 59.14 ml olive oil or 59.14 ml melted butter
- 7.39 ml wasabi
- 14.79 ml sesame seeds
- 8 sheet phyllo pastry
-
Dipping Sauce
- 4 kiwi fruits
- 2.46 ml finely grated ginger
- 4.92 ml mild chili
- salt and pepper
directions
- Prepare the salmon:.
- Cook the salmon fillet in the oil or butter in a skillet for about two minutes on each side; the interior should still be rare since the salmon will continue to cook in the oven.
- Remove the skin.
- Place the fillet on a work surface and spread with the wasabi.
- Cut into strips about the size of a finger.
- Preheat oven to 400°F
- Lay out a sheet of phyllo pastry flat and brush it with melted butter or oil, cover with another sheet of pastry and brush again, cut into thirds.
- Place a strip of salmon on the edge of one of the pastry strips, fold over the two sides and roll up, repeat the process for the remaining pieces of salmon.
- Brush each roll with a little oil or butter, sprinkle with sesame seeds.
- Bake for 8 to 12 or until the pastry is nicely browned.
- Serve while warm.
- Making the sauce:.
- Peel the kiwis.
- Place all the ingredients in a blender and puree.
- Pour into a bowl and serve with the salmon fingers.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>