Phyllo Wrapped Salmon
with Mesclan Greens and Lingonberry Ginger Vinaigrette
By Chef Robert Obermann, The Anchorage Sheraton
Tart Lingonberries perk up this delicately crusted salmon fillet
2 pounds Alaska king salmon fillets (skinned, pinbones removed and cut into
rectangular serving pieces)
Fillo dough—5 sheets of dough layered on top of each other, cut the dough long
enough so it will wrap around your pieces of salmon and less than the width of
4 tbsp. lingonberries packed in sauce
4 oz. vegetable oil
2 each green onion chopped
2 tbls. fresh ginger root peeled and minced
6 oz. fish stock
6 oz. white wine
2 oz. dry sherry
1 oz. soy sauce
2 tsp. garlic chopped
1 tbls. corn starch
Combine fish stock and white wine, heat to a boil.
Thicken the stock with the cornstarch, diluted with the sherry, cook the stock
for several minutes then cool it.
Combine all the ingredients except oil in a blender and blend on high speed.
While on high speed, gradually add oil in a thin stream.
Make vinaigrette. Use half of vinaigrette to marinate salmon for 12 minutes,
remove from marinade and wrap with phyllo dough making sure the dough overlaps
on the bottom. Brush dough with butter and bake in a 350°F oven until done (phyllo
dough will be golden brown and the salmon will be firm to the touch). While the
salmon is baking, combine in a small bowl 2 oz. of the ginger vinaigrette not
used for marinade with 1 oz. of lingonberries. In separate bowl combine greens
with carrots, red peppers, lingonberry-ginger vinaigrette and toss until all
ingredients are well-coated.
Place salad on plate or large bowl with the salmon on top, serve immediately.