Salmon Strudels Recipes

Steps:

• In a saucepan melt butter over medium heat. Cook onion and mushrooms, stirring occasionally, for 5 minutes or until softened. Add stock, water, salt and pepper. Bring to a boil. Add wild rice, return to boil. Reduce heat, cover and simmer for 35 minutes. Stir in long-grain rice, simmer, covered, for 25 minutes or just until liquid is absorbed and rice is tender. Let cool.
• Trim spinach, rinse, shaking off excess water. In saucepan with just the water clinging to leaves, cook spinach over medium heat for 8 minutes or until wilted. Drain in sieve, pressing out moisture. Chop, toss with lemon juice and nutmeg. Cut salmon crosswise into 4 pieces. Separate some skin from flesh. Holding skin, insert knife at 45 degree angle. Slide along to cut fillet from skin.
• Lay 1 sheet of phyllo pastry on work surface, keeping remaining phyllo pastry on work surface covered with damp cloth. Brush with about 2 teaspoons of the butter. Place second sheet on top. Brush with butter.
• About 1-inch from 1 long side of pastry, spoon 1/2 cup rice mixture lengthwise into 3-inch wide strip, leaving a 4-inch border at each short side. Arrange 1/4 of the spinach over rice. Top with 1 piece of salmon.
• Fold 1-inch border over filling, fold each side over and roll up. Place, seam side down, on greased baking sheet. Brush with butter. Repeat with remaining ingredients to form 4 packages. Bake in preheated 425 degree oven for 15 to 20 minutes or until golden.
• Meanwhile, in saucepan, boil vinegar, wine, shallots, salt and pepper for 5 minutes or until reduced to 2 tablespoons. Reduce heat to low. Vigorously whisk in butter, a few cubes at a time, until thickened and smooth. Stir in parsley. Serve with salmon packages.

Steps:

• Marinate salmon in olive oil, orange and lemon zest and dill for 6 hours. Wrap each piece of fish tightly in grape leaves. Lay out 1 piece of filo and butter lightly with pastry brush. Place fish at one end and fold outer edges of filo over salmon. Begin rolling salmon in filo buttering between each roll. Repeat process with remaining salmon and bake in a preheated 450 degree oven until golden brown, about 6 to 8 minutes.

Steps:

• Heat 1/2 tablespoon sesame oil in a medium saucepan over medium heat. Add the grated ginger; cook until slightly softened, 1 minute. Add the quinoa; cook, stirring occasionally, until lightly toasted, 2 minutes. Add 1 1/4 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce the heat to medium low. Cover and cook until the water is absorbed and the quinoa is tender, about 12 minutes.
• Add the bok choy, minced jalapeno and half of the scallions to the quinoa. Cook, covered, until the bok choy wilts, about 7 minutes.
• Meanwhile, bring 3/4 cup water, the sliced ginger and sliced jalapeno to a boil in a large skillet over medium heat. Add the salmon. Cover and cook until just cooked through, 5 minutes. Transfer to a plate using a slotted spatula. Stir the soy sauce, lemon juice, remaining scallions and 1 tablespoon sesame oil into the poaching liquid.
• Fluff the quinoa; season with salt. Serve with the salmon; drizzle with the soy sauce mixture and top with the cilantro.

Steps:

• In a saucepan cook the spinach according to the package instructions, drain it, and let it cool. When the spinach is cool enough to handle, squeeze it dry by handfuls, transferring it as it is squeezed to a bowl. (The spinach should be very dry.) In the saucepan cook the onion and the fennel bulb and seeds in 2 tablespoons of the butter over moderate heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 1 minute. Add the milk and apéritif and cook the mixture, stirring, for 3 minutes. (The mixture will be extremely thick.) Stir the fennel mixture into the spinach with 1/2 cup of the Parmesan and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
• In a non-stick skillet melt 1 tablespoon of the remaining butter over moderately high heat until the foam subsides and in it sauté the salmon steaks, patted dry and seasoned with salt and pepper, for 1 minute on each side. Add the water to the skillet and cook the salmon, covered, over moderately low heat for 5 to 6 minutes, or until it is just cooked through. Remove the skillet from the heat and let the salmon cool. Discard the skin from the salmon, halve the steaks, and discard the bones. In a small bowl stir together the remaining 2 tablespoons Parmesan and the bread crumbs.
• Preheat the oven to 425°F. In a small saucepan melt the remaining 5 tablespoons butter. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides slightly overlapping and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the Parmesan crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet on top.
• Spread the spinach filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end, and arrange the salmon on top, pressing it gently into the filling. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the lemon wedges.

Steps:

• Combine all ingredients in a stainless steel bowl and adjust seasoning. Will hold for 5 days under refrigeration.;
• In a large skillet melt the 4 ounces of butter, turn up the heat to full and quickly sear the fish (in batches so it doesn't leach). Add the flour and allow to cook out for 2 minutes, next add the olives, wine, and 1 cup whipping cream. Bring to a simmer, correct the seasoning and allow to cool.
• Lightly brush one sheet of phyllo with some melted butter. Place another sheet on top of the first and also brush that one with melted butter. Cover remaining sheets and set aside.
• Cut the 2 layered sheets crosswise into 3 equal strips. Place one rounded tablespoon of filling about 1-inch from the end of each strip. Starting at the edge, bring up the phyllo and roll it over the top of the filling, roll once and then tuck the ends in as you would an eggroll, and continue to roll the strudel until you reach the end of the dough. With end underneath, brush top with melted butter and place on parchment lined sheet pan. Repeat this until you have used all the phyllo.
• Preheat the oven to 400 degrees.
• Combine the 2 cups heavy cream, lemon juice, and saffron in a non-reactive bowl, correct seasoning and allow to stand (this will allow the acid time to acidulate the cream and thus thicken slightly to yield a sauce consistency).
• Strudels will hold 5 days under refrigeration, or can be frozen for up to 4 weeks. Acidulated cream will also hold up to 5 days under refrigeration.
• Place on a sizzle plate (2 per order) and bake for 8 to 10 minutes until hot inside and golden brown outside. Present crossed, on warm plates with sprigs of fennel fern, drizzled with acidulated cream, and olive relish sprinkled randomly around.

Steps:

• FOR THE RICE: In saucepan, melt butter over medium heat; cook onion and mushrooms, stirring occasionally, for 5 minutes or until softened. Add stock, water, salt and pepper; bring to boil. Add wild rice; return to boil. Reduce heat, cover and simmer for 35 minutes. Stir in long grain rice; simmer, covered, for 25 minutes or just until liquid is absorbed and rice is tender. Let cool.
• Trim spinach; rinse, shaking off excess water. In saucepan, cook spinach, with just the water clinging to leaves, over medium heat for 8 minutes or until wilted; drain in sieve, pressing out moisture. Chop; toss with lemon juice and nutmeg. Cut salmon crosswise into 4 pieces. Separate some skin from flesh. Holding skin, insert knife at 45 degree angle; slide along to remove fillet.
• Lay 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap and damp towel to prevent drying out. Brush with about 2 teaspoons of the butter. Place second sheet on top; brush with butter.
• About 1 inch from long side of pastry, spoon 1/2 cup rice mixture lengthwise into 3-inch wide strip, leaving 4-inch border at short sides. Top with one-quarter of the spinach. Top with 1 piece of salmon.
• Fold 1-inch border over filling; fold each side over and roll up. Place, seam side down, on greased baking sheet. Brush with butter. Repeat to form 4 packages. Bake in 425°F oven for 15 to 20 minutes or until golden.
• SAUCE: Meanwhile, in saucepan, boil vinegar, wine, shallots, salt and pepper for 5 minutes or until reduced to 2 tablespoons Reduce heat to low; vigorously whisk in butter, a few cubes at a time, until thickened. Stir in parsley. Serve with salmon. Makes 4 servings.
• TIP: Remove all the pin bones from the salmon before separating the skin from the flesh. Do this by running the straight, dull edge of a knife across flesh side of fillet. This raises the pin bones, making them easy to extract with tweezers.
• Canadian Living Cooks Step by Step.