Salmon wrapped in phyllo dough is a preparation that combines Mediterranean flavors with elegant and simple cooking techniques. Phyllo dough, originating from the Balkans and the Middle East, has become popular in many cultures for its crispy texture and versatility in wrapping ingredients. In Latin America, this dish can be found under different names and adaptations, although the essence remains: fresh fish wrapped in a thin, golden pastry that enhances its natural flavor. In countries like Mexico, Argentina, and Chile, salmon is highly appreciated due to its abundance on the Pacific coasts and its nutritional profile, which has led to similar recipes that combine local products and imported techniques.
The use of roasted red peppers adds a sweet and smoky touch that perfectly complements the tenderness of the salmon and the crispy texture of the phyllo dough, creating a balance of textures and flavors that make this dish an ideal recipe for both special occasions and an elegant meal at home.
How to Prepare Salmon Wrapped in Phyllo Dough with Roasted Red Peppers
To begin, make a puree with the roasted red peppers until you obtain a smooth mixture that will be used to accompany the salmon.
Place two sheets of phyllo dough on the work surface, brushing each one with butter or spraying with non-stick spray to prevent them from sticking and to add flavor.
Keep the remaining phyllo dough sheets covered with plastic wrap so they do not dry out while working.
Place a salmon fillet crosswise on the dough, about 12 centimeters (5 inches) from the narrow end to facilitate wrapping.
Cover the fillet with a teaspoon of the roasted red pepper puree, distributing it evenly over the fish.
Fold the 12-centimeter end section of the dough over the salmon and then fold the sides inward, sealing the package well.
Carefully roll the dough, forming a rectangular package that completely wraps the salmon.
Brush the package with butter on all sides or spray with non-stick spray to ensure even browning during baking.
Repeat the process with the remaining phyllo sheets and salmon fillets until all packages are complete.
Place the packages on a baking tray and transfer to a preheated oven at 400 degrees Fahrenheit (approximately 200 degrees Celsius) for 30 to 35 minutes, until the salmon is fully cooked and the dough has turned a light golden brown and crispy.
Remove from the oven and top each package with the remaining roasted red pepper puree before serving, to add an extra touch of flavor and color.
