Every Thursday I plan my menu for the upcoming week. I always look for a way to let leftover ingredients shine in a different dish. And the majority of the ingredients in our dinner last night did just that.
As I planned my menu, I identified these ingredients that I had in the refrigerator that needed to be consumed:
- 6 sheets of Phyllo dough leftover from making the spinach pie
- 1/4 of a bag of frozen spinach leftover from making the spinach pie
- ricotta cheese leftover from making the spinach pie
- Haricot Verts leftover from making the Salad Nicoise
- 1/2 of a cucumber from making a Greek salad
- Fresh Dill
- French Potato Salad from the Salad Nicoise
Those ingredients could, with the addition of the right protein and some staples I always have on hand, make a pretty fine Friday night supper. I decided on a Salmon filet topped with spinach, ricotta and Parmesan mixture and encased in Phyllo dough. The french potato salad with it’s vinaigrette dressing would be a good counterpoint to the rich spinach and salmon entree.
I can’t provide you with accurate ingredient measurements because I was making this up as I went along. But here’s my best guess.
Salmon in Phyllo with Cucumber Dill Sauce serves two
- 12 0z salmon filet
- 1 cup frozen spinach, thawed and wrung dry
- 1 cup ricotta cheese
- 1/8 cup grated Parmesan cheese
- salt and white pepper to taste
- 6 sheets of phyllo dough
- 3 tbl melted unsalted butter (more if the phyllo dough is a bit dry)
Preheat the oven to 425 degrees F.
Chop the cucumber into bite sized pieces and place in a bowl with enough sour cream to make a sauce. Add dill and white pepper to taste. Cover and refrigerate until ready to serve.
In a large bowl, mix the spinach, ricotta, Parmesan, salt and white pepper. Taste and adjust the seasoning as required.
Using a boning knife, remove the skin from the salmon filet. Cut the filet in half the long way. Lay one piece of phyllo dough on the workspace. Brush with melted butter. Lay another piece of the dough on top of the first and brush with butter. Form half the spinach mixture into a rectangle the size of the salmon filet and place it in the center of the phyllo sheets. Place the salmon filet on top of the spinach mixture. Be sure to tuck the belly flap of the salmon under the thicker part of the filet. This will ensure even cooking. Bring the sides of the phyllo dough over the salmon and spinach. Place the final piece of phyllo dough over the encased salmon and tuck under to form a package. Place on a baking sheet covered with parchment paper. Brush butter over the top and sides of the packet.
Repeat with the remaining ingredients for the second salmon packet.
Bake in the 425 degree F oven until the phyllo dough has turned brown and the salmon is done, about 12 minutes. A small slit in the dough will allow you to check on the salmon.
I steamed the haricot verts and dressed them with a bit of butter.
And this is how it turned out.
I was pretty happy that I used up all my leftover ingredients without feeling like I was eating leftovers. That’s always a win in my book!