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JD’s Stuffed Salmon Steaks Encrusted in Phyllo Pastry Strips on Lobster Bisque

February 3, 2014

 | 
Posted by in Jim's Recipes

I created this dish after having something similar at Giovanni’s many years ago.

Ingredients:

  • Salmon Steaks – 3” to 4” wide, deboned and skinned
  • Garlic Goat Cheese
  • Fresh Spinach
  • Olive Oil
  • Phyllo Pastry – thawed and cut in 2” strips
  • Egg Whites
  • Lobster Bisque – canned

Preparation:

Cut a small slice (1-1/2” to 2”) in the side of each salmon steak. Rub with olive oil. Make a thick mixture of fresh spinach and garlic goat cheese. Stuff each salmon steak with mixture and wrap with opposing strips of phyllo pastry. Baste the pastry with egg white and place salmon steaks on baking sheet.

Preheat oven to 325 degrees, cook salmon steaks for 20-25 minutes until brown. Heat lobster bisque and simmer while salmon steaks cook. I like to add a small lobster tail (chopped) to bisque. Heat serving plates, put ½ cup lobster bisque on plate, center stuffed salmon steak and drizzle additional ¼ cup of bisque across the top of each steak. Serve with your favorite pasta and a nice wine.

Enjoy,

Jim

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