- 2
- Easy
- 20 mins
- 30 mins
- Budget Friendly
Ingredients
- 1 salmon filet or two depending on appetite
- 1/4 cup bean sprouts
- 1 teaspoon of pesto (parsley, garlic, olive oil, lime or lemon juice, salt, pepper)
- 1 cup coconut milk or cream
- 1 teaspoon cornstarch
- 1/4 of a green pepper
- 1 sliced onion
- 3 sheets phyllo
- mushrooms
Preparation
Step 1
Oil a baking dish. Preheat oven to 350F (or 180 ° C or gas mark 6). Place three sheets of phyllo dough on a damp cloth. Place a piece of salmon. Brush with pesto mixture. Stack a slice of onion or green pepper cut into strips
Step 2
Add a few sliced mushrooms. Carefully stack bean sprouts.
Step 3
For big appetites Stack another square of salmon and brush again to blend pesto go to the next step.
Step 4
Close the phyllo sealing the sides. Brush with extra virgin olive oil.
Step 5
Bake at 350F for 35 minutes. Do not put your finger in the bottom of the dish to taste after cooking ... ouch!
Step 6
In a saucepan add the remaining mushrooms in a tablespoon of oil olive and butter (to taste) Add the cornstarch and coconut milk and pour over the mushrooms. Salt-pepper to taste.
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