It wasn’t long ago that I discovered phyllo dough. I was browsing the internet one day looking for a new idea for preparing salmon. I came across a recipe for salmon topped with cut asparagus and wrapped in phyllo dough.
I spent at least 20 minutes trying to find the stuff in the grocery store. Finally, I located a store-brand box of phyllo dough in the freezer section with pie doughs, after looking there at least five times.
As you may know, phyllo dough is paper thin, and a million times more fragile. It wasn’t pretty getting a thin section cut and wrapped around the salmon. Phyllo dough and I weren’t off to a great start.