Thanks to the Daily Chef (via Delia Online), I fixed the following for dinner tonight:

Thai Salmon Phyllo Parcels

2 middle-cut fillets of salmon (4-5 oz/110-150 g each)

4 sheets Phyllo pastry (approximately 7 x 12 inches/18 x 30 cm each)

1 tsp. grated fresh ginger

Grated zest and juice of 1 lime

1 clove of garlic, crushed

1 TBS chopped fresh coriander

1 small spring onion, finely sliced

1 oz. (25 g) butter

Salt and freshly milled black pepper

 

In a small bowl, mix together the ginger, lime zest, garlic, coriander and spring onion, then stir in the lime juice. Melt the butter in a small saucepan, then lay 1 sheet of Phyllo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of Phyllo on top and brush this lightly with melted butter as well.

 

Position one of the salmon fillets near to one end of the Phyllo, season it and sprinkle half the lime and herb mixture on top. Next, fold the short end of pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it's important not to end up with great wedges of pastry at each end). Wrap the other piece of salmon in exactly the same way. When ready to cook, brush the parcels all over with melted butter, and place them on a lightly greased baking sheet and bake in the oven for 20-25 minutes or until the pastry is brown and crisp. Serve, garnished with sprigs of coriander and wedges of lime to squeeze over.

I substituted fresh ginger and coriander with the dried spice versions, and I doubled the marinade as I had purchased four rather large salmon fillets. Since an oven temperature was not included in the original recipe, I cooked the salmon Phyllo at 375° F because I also had a casserole dish of scalloped potatoes baking. Cooking time stretched to about forty-five minutes.

 

The salmon-in-Phyllo was delicious, very rich and savory. We also had the scalloped potatoes, and cut green beans stewed with butter and garlic-flavored slivered almonds.

 

I’ve done my bit of cooking for the week. I don’t know what possessed me, but I also made scrambled-egg-sausage-burritos for my husband’s breakfast this morning. I rarely throw together two meals in one day, let alone during the span of one week, mainly because of my writing schedule.

 

My husband was in culinary rapture today, so I suppose it’s the least I can do every few months to make him happy.