Listen up fellow cooks! This is a good one, but I did it differently and should share because my way is easier. I used puff pastry instead of phyllo because it's ten times easier to work with and tastes delicious. Then, I cooked the salmon in a skillet with olive oil beforehand, flaking it into bite-sized pieces with my spatula (I just decided to pre-cook because I had the wrong cut and it was really boney). I also cooked the asparagus as suggested. Now here's the real time-savor: I just used some "onion and chive" Philadelphia cream cheese (1/3 less fat) -- which tastes awesome all on it's own --- and mixed it with one eggwhite. I layered the mixture, salmon pieces and asparagus on the puff pastry, wrapped it up and crimped the edges prettily, brushed the tops with egg wash and made three little slits in the top of each packet. After 15 minutes they came out beautifully and tasted TERRIFIC! They looked elegant too. My husband loved them! An easy meal that looks fancy enough for company. Enjoy!
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Listen up fellow cooks! This is a good one, but I did it differently and should share because...