Orange Ginger Salmon Phyllo Tart Drizzled with Peanut Sauce

A Phyllo Dough Tart is the Perfect Canvas for Whatever Flavors Strike Your Fancy

Phyllo dough is one of my favorite base ingredients with which to cook, which is why I always keep a few boxes from Athens Foods stocked in my freezer. It’s akin to a canvas and you can add whatever strikes your fancy. You can keep it flat, roll it, turn it into squares or triangles or whatever shape you like–it’s an incredibly forgiving way to make an impressive dish, like this savory phyllo dough tart with an oh-so tasty (and easy to make) salmon I recently discovered: Planked Atlantic Salmon from Cedar Bay. Cedar Bay’s Applewood with Orange & Ginger Salmon paired well with a few ingredients often found in Asian dishes.

Cedar Bay salmon arrives on a wooden plank and it’s already seasoned, so you don’t have to do a thing to it before baking it in the oven. Despite how easy it was to make this phyllo dough tart, it was, in my daughter’s words, “crunchy and delicious.”

Ingredients
1 lb of cooked salmon; I highly recommend the Applewood with Orange & Ginger from Cedar Bay; I cooked the entire piece and used 1lb for the tart
6-7 sheets of Athens phyllo dough
Olive oil for brushing the dough
2 tablespoons of orange zest
Salt & pepper, to taste
1/4 cup of Thai peanut sauce
1/3 cup of chopped cucumber
2 tablespoons of chopped scallions
Optional: sesame seeds and/or crushed peanuts

Make the Tart
Preheat oven to 350 degrees Fahrenheit. Place salmon on a baking sheet and bake in oven for about 10 minutes. Meanwhile, remove phyllo dough from the packaging. Pour some olive oil in a small bowl or ramekin. Place tin foil or a silicone mat onto another baking sheet. Take one sheet of phyllo dough and place it onto the foil or mat. Brush with olive oil. Add another layer and continue brushing each layer with the oil, including the top layer. Sprinkle with orange zest. And please, don’t worry about making the layers look perfect! With phyllo dough it doesn’t matter; once cooked it will look rustic and beautiful. After about 6-7 sheets, place in the oven for about 10 minutes, or until just browned. Remove from oven.

Break the salmon into pieces. Scatter the salmon on top of the phyllo dough. Sprinkle with salt & pepper. Drizzle with the peanut sauce (you may want more than I suggested). Then sprinkle with cucumber and scallions. Sprinkle with sesame seeds and/or crushed peanuts if you like. Use kitchen scissors or a pizza slicer to slice into pieces. Serve immediately.

Kitchen Tips

Wine Pairing: Far Niente Chardonnay from Napa Valley. The citrus-floral notes with hints of oak and hazelnuts pair well with the ginger/orange salmon.
Tool you’ll need: pastry brush
Dessert idea: If you want to go all out with the phyllo (I mean, why not?) try this Ricotta-Honey Phyllo Tart with Stone Fruit or Athens phyllo shells, which you can fill with whipped cream, lemon curd, fruit, chocolate, Nutella, and more.
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