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

INGREDIENTS
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 your pieces.
4 tbsp. lingonberries packed in sauce

Ginger vinaigrette:
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.