Salmon Baked in Phyllo with Tarragon Dill Sauce; Ode to the Hoe

There are 12 sheets of phyllo in a box.

Admittedly, it’s not at all expensive, but I still hate to waste it.

I was making Samosas and Cigars a few weeks ago, and I ended up with 4 sheets leftover.

And no desire for more Samosas or Cigars – at the moment.

Mon mari suggested salmon.

Yes, you read that correctly, mon mari made a dinner suggestion involving fish.

Either progress is being made or we have moved into the Twilight Zone.

Salmon Baked in Phyllo with Tarragon Dill Sauce  

Total time: 25 minutes

 Ingredients:

  • 2 pieces of salmon, skinned, 6oz, (180gr) each 

  • 4 sheets of phyllo (filo) dough
  • 3 tsp dill weed
  • 2 tbs olive oil
  • Tarragon Dill Sauce:
  • 3/4 cup (6oz, 180ml) chicken stock
  • 1 tsp dried dill weed
  • 1 tsp dried tarragon   substitute 1 tbs fresh
  • 1/2 paprika
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs water
  • 1/3 cup (3oz, 90ml) Greek yogurt

Salmon Baked in Phyllo with Tarragon Cream Sauce

 Instructions:

  • Rinse salmon and pat dry. 
  • Take 1 sheet of phyllo dough, brush lightly with oil, sprinkle with half of the dill weed. 
  • Place another sheet of phyllo on top and brush with oil. 
  • Place salmon on narrower end of dough about 3 inches from edge. 
  • Bring dough over salmon and fold in sides.  The phyllo is now as wide as the salmon (4 inches). 
  • Roll the salmon forward one complete turn. 
  • Cut off any remaining phyllo and discard. 
  • Brush both sides of packet with oil and place on a baking sheet. 
  • Repeat with the other piece of salmon. 

  • Bake at 400F (200C) for 15 minutes or until golden brown. 
  • Remove and serve with Dill Sauce on the side.
  • Tarragon Dill Sauce:
  • In small saucepan heat stock, paprika, herbs to boiling. 
  • Mix cornstarch in water and stir into simmering stock.  Cook until thickened – should be quite thick. 
  • Remove from heat and stir in yogurt.  Cover and keep warm until serving.

Note: Phyllo dough is very fragile and prone to drying out.  Use one sheet at a time and cover the remaining sheets with a slightly damp towel or paper towel.

Part 2 of the Kitchen Garden:

An ode to the hoe.

Or how to maintain your garden, weed-free, the easy way.

There are two kinds of gardens.

1. A fresh, clean, new garden.  A spot is chosen, the top bit of ground, with all the growing stuff, is removed, a load of fresh, rich black topsoil is brought in, distributed, raked and: Voila! It’s a garden.

The soil is easy to work with and there are no old weeds to contend with.

Our allotment (community garden) in Andorra was like that.  Of course, knowing the Andorrans, it could have been sprayed with every commercial weed killer known to man to get it that way…. I choose not to go there.

2. The ‘make do with what you have’ garden.  A spot is chosen, the ground is turned over, either by hand (with a spade) or using a roto-tiller, with the top bit of ground being buried in place.  This exposes the roots of all the growing stuff to the air, which, hopefully, will kill them, and lets the tops decompose in the soil, adding nutrients.  Ideally, the ground should be turned 2 or 3 times at 2 or 3 week intervals to insure that all of the weeds are gone. 

The weeds are never gone.

There are two kinds of weeds.

1. The annual weed. The seeds blow in on the wind to take root in your fresh new garden. 

Annual weeds are easy to control but impossible to prevent.

2. The perennial weed.  It’s been in your garden for centuries, getting bigger and stronger every year.  You can’t pull it out because the roots go to the center of the earth.  When you cut it, with the spade or roto-tiller, it produces 2 new plants for every one cut. 

Perennial weeds are difficult to control but can be killed.  Once killed they’re unlikely to be back.

The absolutely very best, guaranteed to work every time, foolproof, simplest way to control both types of weeds is….

Hoe.

Once a week, get out your trusty hoe and…. Hoe.

This accomplishes several things.  If your garden has visible weeds:

1. Hoeing disturbs or cuts the annual weeds.  No need to remove them.  If they happen to take root  you’ll get them again next week.  Leave them in the ground to decompose.  Yes, your garden will look a little messy at first, but it will pass.  Why make extra, unnecessary work?

2. Hoeing cuts the perennial weeds.  As noted above, not only does this not kill them, but can cause 2 to sprout where one was.  Next week, when you hoe, you’ll cut them again.  Keep this up and, eventually, you’ll weaken the plant (it won’t get to the sunlight) and it will die.

After 2 weeks of hoeing you should not see any weeds, dead or alive. 

This is the critical part: Keep hoeing!

By now, the ground is easy to work and the weeds are gone.  Wielding the hoe is less work but you may be tempted to quit because it all looks so nice, so pristine, so (as the French say) ‘propre’.

Don’t!

1. The seeds of the annual weeds blow in every day.  In one week they may take root, but if you hoe they don’t have a chance to grow.  In 2 weeks they do.

2. The perennial weeds may almost reach the surface in one week, but if you hoe you’ll cut them off before they emerge.  In 2 weeks, it’s too late.

Once you get the ground loose it takes very little time to hoe.  And the loose dirt forms a mulch around your plants keeping moisture in – an added bonus in dry weather.

Two more points to keep the weekly hoeing easy:

1. Try not to walk where you have hoed.  I always leave a central path free of planting so I have a hard place to walk to tend the garden, do the watering, etc.  Have more than one if your garden is very large.  Tend the garden, trimming, thinning, etc. before you hoe.

2. There is a lot more to hoe when the garden is young.  If you have done a good job, by the time you are harvesting you are also done hoeing.  The plants are big, shading the ground and preventing new weeds from starting.  If I spend 2 hours per week hoeing in June, it’s down to an hour in July as the plants grow, and 15 minutes if at all in August.  And I have a big garden.

Look at the early hoeing as an investment in easy, weedless harvesting.

Plus it’s great exercise!

4 thoughts on “Salmon Baked in Phyllo with Tarragon Dill Sauce; Ode to the Hoe”

  1. Not sure if I’m reading this incorrectly, but the tarragon seems to be missing! I clicked for details because I love tarragon and while dill is customary for salmon, I was curious about the other. So, dill or tarragon? Thanks (sounds divine regardless).

  2. The phyllo wrapped salmon looks delicious! Nobody in our house is very fond of dill, do you have any suggestions for alternative herbs?
    I’ve added this page to my StumbleUpon. 🙂

  3. Betty, the thyme should have been tarragon. Sometimes the fingers just don’t cooperate with the brain LOL It’s been fixed.
    Tanna, I’m getting mon mari more willing, but I don’t think he be willing for 5 nights.
    Scarlet, you could use a little tarragon or chives or parsley. Thanks for the Stumble 😉

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