Salmon Mummies
For the Halloween season, Robin was inspired by the food network to make "mummies" out of phyllo dough. Instead of stuffing them with prosciutto and cheeses, we use one of our family favorites: salmon. The salmon pieces are simply seasoned with a little fresh orange juice and salt and pepper and wrapped in buttered and oiled phyllo dough to resemble mummies. The packages are baked until browned and tender. Originally served as part of: Salmon Mummies.
Ingredients
- 1½ pounds fillet salmon (rinsed and skinned)
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 12 sheets phyllo dough (defrosted in fridge overnight)
- ½ large orange
- salt & pepper
- scallion (sliced for garnish)
Instructions
We start by preheating the oven to 425 degrees. We cut our salmon into 4 portions, having a larger "head" area and a thinner "body" for the mummy Halloween shapes.
We melt the butter in a small prep bowl in the microwave. We unroll the defrosted phyllo dough and place two sheets, side by side, on our wax paper covered counter. We cover up the dough we are not working with so it does not dry out. Using our pastry brush, we brush quickly with the butter, and then lay two more sheets on top of them. We brush again, and add a final layer, brushing with butter.
We squeeze the half of an orange over the pieces of salmon and sprinkle with salt and pepper. Using our scissors, we cut each of the buttered layered doughs in half and place a piece of salmon on each. We fold the dough over the salmon and place on a clean area of wax paper.
We brush the rest of the dough, sheet by sheet, with the olive oil. We tear the sheets into "bandage" strips and wrap around the salmon mummies crosswise.
We bake on a foil-lined cookie sheet for 20 minutes until brown and crispy on the outside and moist and cooked through on the inside. We garnish with scallion slices for eyes.
Ingredients
- 1½ lb salmon fillet (skinned)
- 2 tbsp unsalted butter (melted)
- 12 sheets phyllo dough (thawed in the fridge overnight)
- ½ large orange
- salt and pepper
- 2 tbsp extra-virgin olive oil
- scallion (sliced)
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Heat the oven to 425°F. Cut the salmon into 4 pieces, each with a bigger “head” end and a thinner “body”.
Kid job
Lay 2 phyllo sheets side by side on wax paper and keep the rest covered so it doesn’t dry out. Brush quickly with butter, lay 2 more sheets on top, brush, and add a third layer and brush again.
Squeeze the orange over the salmon and season with salt and pepper. With scissors, cut each stack of phyllo in half, set a piece of salmon on each, and fold the dough over.
Kid job
Brush the remaining sheets with oil, one at a time, tear them into “bandage” strips, and wrap them crosswise around the mummies.
Bake on a foil-lined cookie sheet 20 minutes, until brown and crisp outside and cooked through. Add scallion slices for eyes.