Salmon and Asparagus in Phyllo Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 9, 2011
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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Reviewed: Apr. 9, 2007
I've made this several times for company and gotten a lot of compliments and requests for the recipe. As far as leftovers, it's not too soggy if you rewarm it unwrapped in the oven rather than the microwave, but it is very much better the first time around. Works well with the smallish flash-frozen salmon filets from Trader Joe's. Obviously, defrost them well and towel dry first to avoid any "soggy" problems.
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Reviewed: Jan. 18, 2007
Loved the recipe! The Cream Cheese filling was a nice complement. I didn't have egg substitute, so I used one egg white, which appeared to work fine. The only downside was that the left overs were soggy... so it's best to make enough for that meal. Cheers!
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