Firstly, who even has TIME to make salmon wellington and secondly, the calories in most recipes are enough to fill up your whole days allotment! The original version of this recipe, by Jamie Oliver, called for the use of white flour puff pastry (uh, no you don't!!!) and 1/4 lb of mozzarella cheese - thanks but no thanks. This version takes about 10 minutes to prepare and about 20 minutes to cook.
The Fillo Factory brand spelt fillo dough (or any spelt fillo you can find; I buy mine at Whole Foods)
1 1/2 lb organic salmon, skin off and pinbones removed
olive oil
kosher salt and pepper
fresh basil
2 ripe tomatoes
Chevre (goat cheese; usually runs about 20% milk fat as compared to regular cheese at about 30% or higher)
1 large organic egg
Preheat oven to 375. Spray a cookie sheet with either Canola spray or lightly coat with olive oil. Take two or three pieces of fillo sheets and place on cookie sheet. Fillo is finicky and hard to work with. Messy is fine!! If the sheets break (which they will!) just layer the pieces of varying shapes and sized to create a depth of about three sheets. It doesn't matter, it will turn out just fine! Drizzle some olive oil on the top sheet and spread using a pasty brush. Place salmon on top. Sprinkle with kosher salt and fresh ground pepper. Drizzle a bit more olive oil on top of fish. Slice tomatoes and place on top of salmon. Place 5-10 basil leaves on top. Crumble goat cheese on top (about half of a small log). Place three more sheet of fillo on top of salmon. Again, patchwork is fine. Brush with beaten egg. Slice around actual fish loaf in order to cut off excess fillo. You will be left with a neat loaf of fillo-covered salmon. Bake for about 20-25 minutes (depending on thickness of salmon)...let me know what you think!!! :-)
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