Rose’s Pesto Salmon Fillets
in Phyllo Pastry
¼ cup pine nuts
Preheat oven to 350°F.
10 garlic cloves, peeled
2 ounces fresh basil leaves
In a food processor, combine pine nuts, garlic, basil
and oil. Blend to a paste.
¼ cup olive oil
2 6-ounce portions Marine
Harvest fresh boneless,
skinless Atlantic salmon
Rub salmon ;llets evenly with the pesto. Place each
;llet on a phyllo sheet and wrap the phyllo around
the salmon. Transfer to a baking pan and brush
evenly with melted butter.
2 phyllo sheets
¼ cup butter, melted
Bake for 15 minutes, or until the pastry is browned.
Makes 2 servings.
Recipe courtesy of Fred Rose, Rose’s Country
Catering, Campbell River, British Columbia.
Salmon Burgers with Grilled
Pineapple and Teriyaki Sauce
4 Trident Seafoods* frozen
4 whole pineapple slices
4 tablespoons teriyaki sauce
4 sesame seed buns
4 slices red onion
Grill salmon burgers according to package directions,
along with the pineapple slices. After one side
cooks, ;ip the burgers and pineapple and brush
each with the teriyaki sauce.
Place the burgers on the buns. Top with pineapple
and red onion slices. Makes 4 servings.
* Brands may vary by region; substitute a similar product.