Salmon Recipe
filet wrapped in filo dough / huitlacoche (corn truffle) / jasmine rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
In a medium saucepan, combine jasmine rice, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.
- 2
Prepare the Salmon
Preheat the oven to 400°F (200°C). Season the salmon fillets with olive oil, salt, black pepper, and lemon juice. Let them sit for about 10 minutes.
- 3
Assemble the Filo Wrap
Lay one sheet of filo dough on a clean surface and brush with olive oil. Place another sheet on top and brush with more olive oil. Place a salmon fillet in the center, top with huitlacoche and a sprinkle of fresh dill. Fold the filo over the salmon to create a parcel, sealing the edges. Repeat with remaining ingredients.
- 4
Bake the Salmon
Place the wrapped salmon parcels on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the filo is golden brown and the salmon is cooked through.
- 5
Serve
Serve the salmon parcels on a bed of jasmine rice, garnished with additional dill, if desired.