Wasabi Salmon Fingers in Phyllo With Kiwi Dipping Sauce – a delicious recipe with salmon, olive oil, wasabi, sesame seeds, pastry, fruits. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Prepare the salmon:.
2
Cook the salmon fillet in the oil or butter in a skillet for about two minutes on each side; the interior should still be rare since the salmon will continue to cook in the oven.
3
Remove the skin.
4
Place the fillet on a work surface and spread with the wasabi.
5
Cut into strips about the size of a finger.
6
Preheat oven to 400F
7
Lay out a sheet of phyllo pastry flat and brush it with melted butter or oil, cover with another sheet of pastry and brush again, cut into thirds.
8
Place a strip of salmon on the edge of one of the pastry strips, fold over the two sides and roll up, repeat the process for the remaining pieces of salmon.
9
Brush each roll with a little oil or butter, sprinkle with sesame seeds.
10
Bake for 8 to 12 or until the pastry is nicely browned.
11
Serve while warm.
12
Making the sauce:.
13
Peel the kiwis.
14
Place all the ingredients in a blender and puree.
15
Pour into a bowl and serve with the salmon fingers.
207
kcal
Calories
20
g
Fat
1
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 13 lbs salmon fillets, ¼ cup olive oil or ¼ cup melted butter, 1 ½ teaspoons wasabi, 1 tablespoon sesame seeds, and more.
Yes, Wasabi Salmon Fingers in Phyllo With Kiwi Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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