Yesterday was a “play with food” day for me where I just get in the kitchen and see what happens. I made up my Posh Pigs in Blankets and incredible new Cranberry BBQ Sauce that went with. I also remade some salmon with Sundried Tomato Basil Finishing Butter to get photos. Then, I made these little nibbles. I took the fillo “bundle” theme and used it with the Cranberry BBQ sauce and salmon, and the result is just about one of the tastiest, classiest appetizers I’ve ever made.
Salmon-Dijon Purses with Cranberry BBQ Sauce
- 1 lb salmon with the skin, cut into 3 pieces
- 2 T extra virgin olive oil
- kosher salt
- fresh cracked pepper
- Old Bay seasoning
- cooking spray
- 9 sheets fillo (phyllo) dough, thawed
- 6 t Dijon mustard
- fresh snipped chives, for sprinkling
- Cranberry BBQ Sauce
Heat oven to 425F.
Season the pink flesh side of the salmon with salt, pepper, and Old Bay. Heat a large skillet on high heat. Add the olive oil. Add the salmon skin side up to sear. Season the skin-side with salt, pepper, and Old Bay. Once the fish releases from the pan, flip. Put the skillet in the oven to finish cooking the fish, ~8 minutes (you want it a little on the rare side because it’s going to get cooked again below). Remove from the oven and set aside.
Reduce oven to 375F.
Take a sheet of fillo dough and lay on a washable cutting board. Keep the rest under a damp paper towel (this stuff dries out quickly). Spray the fillo sheet with cooking spray. Add another sheet and spray with cooking spray. Repeat once more. Place 2 t Dijon mustard in the center of the dough and gently spread over the dough with a pastry brush. Using a sharp knife, cut the fillo sheets into 6 squares. Place a 1-in square piece of salmon on each square, some chives (~1/2 t), and ~1 t Cranberry BBQ Sauce. Gather the dough up around the filling and pinch to make the “purse”. Repeat this process again two more times to make a total of 18 appetizers. Bake purses 10 minutes until fillo is golden.