Salmon with wasabi fried in filo dough with kiwi sauce
4 servings
60 minutes
This recipe is a refined combination of Japanese culinary tradition and an innovative approach to flavor pairings. The tender salmon fillet, lightly sautéed in a pan, gains richness from the spiciness of wasabi, enhancing its natural taste. Wrapped in crispy phyllo dough, it acquires an appetizing texture, while sesame adds a nutty note. The kiwi, ginger, and honey sauce is a true find that combines freshness, mild spiciness, and sweetness to create an exquisite balance. This dish not only delights the palate but also impresses with its aesthetics – the golden crust, tender pink salmon, and vibrant green sauce turn it into a work of culinary art. Perfect for festive dinners and romantic evenings where every detail matters.
1
We sauté the salmon fillet in a pan with olive oil and water until partially cooked.
- Salmon fillet: 500 g
- Olive oil: 70 ml
2
Cut the prepared salmon into strips 2 cm thick.
3
Cut the phyllo dough into 30x30 cm squares, place a layer of salmon in the center, and spread with prepared wasabi.
- Filo (phyllo) pastry: 8 pieces
- Salmon fillet: 500 g
- Wasabi: 10 g
4
We wrap it, grease with butter, and sprinkle with sesame seeds.
- Butter: 100 g
- Sesame seeds: 1 tablespoon
5
Place in a preheated oven at 180 degrees for 7-10 minutes.
6
Serve on a plate and decorate.
7
For the sauce, mix: kiwi; ginger; honey; to taste red chili pepper; to taste salt and blend until smooth.
- Kiwi: 4 pieces
- Ginger: 1 tablespoon
- Honey: 1 tablespoon
