recipe: Asian glazed salmon and rice rolls

I often get asked for easy (yet delicious) ways to prepare salmon.  I’m not surprised that salmon is such a popular fish – it’s flavourful, easy to find and full of healthy omega-3 fatty acids, protein and vitamin D.

The following recipe is for an entrée that we had on our food shop menu for years.  It was a popular item and great choice for casual entertaining, because it contained the starch, sauce and protein in one easy-to-bake bundle.  All our customers had to do was add a salad.  We used white basmati rice but brown would be wonderful too, and healthier for that matter.  We made our own mango chutney from scratch but you could easily use a purchased version or substitute another chutney of your choice.

Here are a few other ideas for dressing up boneless, skinless salmon filets from the grocery store:

·        Top each 6 oz. filet with 2 teaspoons of pesto, sprinkle with 1 tablespoon each pine-nuts and chopped oil-packed sundried tomatoes.  Bake until done, about 8-10 minutes (depending on thickness) in a 400 C oven.

·        Sauté an onion and a couple of minced garlic cloves in a medium sized saucepan, add a medium sized can of pureed tomatoes, about half a tablespoon of chili powder, a squeeze of barbeque sauce and some brown sugar to taste.  Mix well, add 4 salmon filets to pan and cook until done.  Serve on mashed potatoes or rice.

·        Sear salmon in a medium sized frying pan.  Remove from heat and brush each filet with a touch of good quality Dijon mustard.  Top each filet with about a tablespoon each of chopped fresh dill and chives, finish cooking in oven until done.

 Asian glazed salmon and rice rolls

(makes 1 roll – adjust recipe accordingly if you want to make 2, 4 or more)

ingredients

·        2 (two) tablespoons unsalted butter, melted

·        2 (two) phyllo sheets
·        1/3 (one-third) cup cooked basmati rice
·        3 (three) tablespoons mango chutney (or another chutney of your choice)
·        1 (one) 5-6 (five to six) oz. skinless, boneless salmon filet

method

1.      Preheat oven to 400 F.  Line a baking sheet with parchment paper
2.      Melt butter in the microwave or in a small saucepan set over medium heat.
3.      Open a package of phyllo paper, unwrap and cover with a tea towel to keep from drying out.
4.      Lay one sheet of phyllo on a clean work surface and brush generously with melted butter.  Lay a second sheet of phyllo on top and brush with additional melted butter.
5.      Put rice on the centre (bottom portion) of phyllo, top with piece of salmon and mango chutney.  Roll up “burrito style” and bake in oven for 25-30 minutes or until phyllo pastry is deep golden brown and salmon is cooked.