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Wrapped Salmon, Spinach, and Peppers

This looks so impressive, but it is so easy! The recipe serves 10, but you can always halve the recipe for a smaller group. You can prepare it a day ahead in advance and chill, then just bake and serve. It’s wonderful hot or cold and a bit of hollandaise sauce on the side would be perfection. We love the way the shape of the salmon fillets fit so well together to make a perfect, savory, salmon package.

Wrapped Salmon, Spinach, and Peppers

4 filo sheets, thawed
6 tbs. butter, melted
2 x 2 lb. fillets of salmon, skin removed
zest and juice of 1 lemon
14 oz. baby spinach (8 cups)
1 garlic clove, crushed
2 x 10 oz. jars roasted red peppers, drained and quartered

Heat the oven to 400°F. Place a sheet of filo on a work surface and brush it with butter. Lay another on top and brush it with butter. Fold the top down and the bottom up to make a rectangle slightly smaller than the salmon. Bake on a parchment-lined baking tray for 5 minutes until slightly golden. Set the rest of the pastry aside.

Put the salmon fillets on a parchment-lined baking tray. Season well and sprinkle with lemon zest and juice, then bake for 10 minutes. Cool for 10 minutes, using paper towel to soak up any juices.

Put the spinach and garlic in a bowl with 2 tbs. water and microwave for 3 minutes. Press the heated spinach through a sieve to squeeze out any juice (which you may discard). Season.

Put one piece of salmon on top of the cooked filo. Spread over the spinach, then top with the peppers and arrange the other salmon on top. Cut the rest of the filo into strips and brush with butter, then arrange on top of the salmon. Bake for 25 minutes until golden.

 

 

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