I’ve got a massive craving for appetizers right now.
Cause that’d be weird.
So says the normal girl…*sarcasm*
But with the PMS clearly kicking in (let me just tell you how excited Ben is to come home this weekend to said emotion-riddled hormonal train wreck) something crunchy and savory was really what I needed. And he’ll need a beer. Or 10 by the end of it. Good thing it’s his bachelor party this weekend.
*Merges back onto food track*
Salmon in carbs for dinner and Nutella on a spoon would be my dessert. Boy am I glad I’m doing My Fitness Pal and 4 nights a week at X-Circuit right now… And along with that means I’m waddling around like an 80 year old woman with issues. Issues, I haz ’em.
The pernt is Edith – my pms-ing cravings have been satisfied. And I’m a freakin’ loon right now. Have fun!
Copper River Salmon sent 3 pounds of King Salmon my way and after I was filled to the gills (puns make the world go ’round.) with salmon this and salmon definitely that it only stood to reason that these were next. Salmon in little pockets of crunchy carbs? Sold!
After sourcing a package of phyllo dough, I unwrapped only what was necessary and folded it back up and stuck it back in the freezer like it was a competition I was waging against myself. Phyllo is notoriously tender and fragile, so exposing it to air for longer than was necessary was no bueno.
After slicing one sheet at a time into 3″ wide strips (and covering the rest with damp paper towels to avoid it becoming too brittle) they were buttered down with well, oil? No, more butter. Duh. Sorry coffee hasn’t kicked in yet.
Generous dollops of sauteed spinach, garlic and onions were laid into the corner of one edge, topped with feta cheese and then placed on top of this mountain of greenery and cheese was a 1 inch cube of CRS Salmon.
Fold it like a flag, brush some more butter on top and bake for 25 minutes! Easy peasy. Not to mention totally fun.
Am I the only person who finds repetitive action to be soothing? And about right now with the hormonal crazies coursing through my veins – calming is what I need.
Now – for coffee and a mallet over the head.
1 package Phyllo Dough, thawed
3 cups Wilted Spinach
1 Tbsp Olive Oil
1 tsp Garlic, mined
Salt and Pepper
1/2 cup Onion, diced and sweated
1 cup Feta Cheese Crumbles
1/2 cup Butter, melted
1/2 pound Salmon Fillet, cut into 1" cubes
Preheat oven to 350.
In large saute pan heat olive oil. Add in onions and begin to sweat them. They will just need to start to turn opaque. Add in garlic and stir until it becomes fragrant. Add in spinach and toss to wilt. Remove from heat and set on plate to cool.
Remove phyllo dough from package. Gently remove one to two sheets at a time and seal the phyllo back up to prevent it from drying out. While working with phyllo have damp paper towels handy to cover phyllo not being immediately used - so it does not dry out and become more brittle.
Cut phyllo into 3" wide strips down the length of the phyllo dough. There should be about 3 strips per sheet. Use one strip at a time and cover remaining strips with damp paper towel.
Using melted butter and a pastry brush, brush down strip of phyllo with butter. In one corner of the phyllo dough, top with wilted spinach mixture- about 1 Tablespoon. Top with a few Feta cheese crumbles. Place one cube of salmon on top. Fold phyllo strip with the salmon/spinach contents like a flag - working very gently.
When strip and salmon/spinach mix has been folded, brush with butter again. Repeat to finish all salmonkopitas. Bake for 25 minutes, or according to phyllo dough package instructions.
Devour whilst warm and crunchy.
*Fine Print* I am working with Copper River Salmon this summer as part of their Fresh Catch Crew. CRS and I are committed to the sustainability of this prized fish, and want to share the joys of eating with you. They have sent me this salmon to use to create yum-tastic recipes for you to enjoy all year long. Check out their website for more information and information on salmon sustainability and responsible fishing practices that will ensure the longevity of this fish for generations to come.