Salmon Fiesta - cooking recipe

Ingredients
    1 pound salmon fillets
    1 lemon
    salt and ground black pepper to taste
    1/4 cup olive oil, divided
    1 onion, chopped
    1 small green bell pepper, chopped
    4 cloves garlic, minced
    2 tomatoes, skin removed and flesh chopped
    2 tablespoons chopped fresh parsley
    1 tablespoon chopped fresh tarragon
    1 tablespoon chopped fresh dill
    1 tablespoon chopped fresh cilantro
    1 tablespoon chopped fresh mint
    2 tablespoons cayenne pepper
    1 pinch white sugar
    1 avocado, diced
    2 sheets phyllo dough
Preparation
    Sprinkle salmon with lemon juice, salt, and pepper.
    Heat 2 tablespoons oil in a skillet over medium heat. Add onion and green bell pepper; cook until softened, about 5 minutes. Add garlic; stir. Add tomatoes; cook until softened, about 5 minutes. Stir in parsley, tarragon, dill, cilantro, and mint. Add cayenne pepper and sugar; season with salt and pepper. Stir in avocado.
    Preheat oven to 350 degrees F (175 degrees C).
    Pour remaining 2 tablespoons oil into a bowl. Place 1 sheet of phyllo dough on a cutting board, brush with oil and cover with a second sheet. Place salmon on top of pastry, toward the bottom edge. Top with 1 to 2 spoonfuls of the tomato-herb sauce, spreading evenly. Roll the pastry over the salmon; seal edges. Place on a baking sheet.
    Bake in the preheated oven until golden, about 45 minutes. Reheat remaining sauce and serve with the salmon.

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