resep
Salmon Fiesta
Nutrition : 267 calories,
4.2 stars - based on 344 reviews
Yield : 4 servings Ingredients
- 1 pound salmon fillets
- 1 lemon
- salt and ground black pepper to taste
- ¼ cup olive oil, divided
- 1 onion, chopped
- 1 small green bell pepper, chopped
- 4 cloves garlic, minced
- 2 tomatoes, skin removed and flesh chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 2 tablespoons cayenne pepper
- 1 pinch white sugar
- 1 avocado, diced
- 2 sheets phyllo dough
Directions
- Sprinkle salmon with lemon juice, salt, and pepper.
- Heat 2 tablespoons oil in a skillet over medium heat. Add onion and green bell pepper; cook until softened, about 5 minutes. Add garlic; stir. Add tomatoes; cook until softened, about 5 minutes. Stir in parsley, tarragon, dill, cilantro, and mint. Add cayenne pepper and sugar; season with salt and pepper. Stir in avocado.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour remaining 2 tablespoons oil into a bowl. Place 1 sheet of phyllo dough on a cutting board, brush with oil and cover with a second sheet. Place salmon on top of pastry, toward the bottom edge. Top with 1 to 2 spoonfuls of the tomato-herb sauce, spreading evenly. Roll the pastry over the salmon; seal edges. Place on a baking sheet.
- Bake in the preheated oven until golden, about 45 minutes. Reheat remaining sauce and serve with the salmon.
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