"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salmon in filo with lemon rice pilaf Recipe

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This recipe for Salmon in filo with lemon rice pilaf, by , is from Stowell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie Stowell

Category:
Category:

Ingredients:  
Ingredients:  
1 14 oz. can chicken broth
c. white long grain rice
c, wild rice
2 tbsp. butter
1 square butter
1 lemon (zest)
1 salmon filet (uncooked)
1 pkg filo dough (follow directions to thaw and handle
c. dry breadcrumbs

Tartar Sauce
Mayonnaise
Sour cream
chopped parsley
chopped red onion
chopped green olives

Directions:
Directions:
Place chicken broth, 2 tbsp. butter and white and wild rice in a pan. Bring to boil, stir cover and simmer 25 minutes.
When rice is done butter between 6-8 sheets of filo placing them on a buttered baking sheet. Top with pilaf (shape to match salmon filet). Place salmon filet on top. Layer 6-8 sheets of filo buttering between each sheet. This time sprinkle with bread crumbs between each layer. Fold Filo around salmon. Cut slits across filo to let steam escape. Bake. Baking time will depend on the size of the filet. The salmon will be done when the filo is golden. It will require tending.

To make tartar sauce mix equal part of mayonnaise and sour cream. Add to taste: parsley, red onion and green olives

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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