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.
This is another meal that’s on the quick and easy side.
I chose tilapia for my fish because it is affordable and mild. I often buy swai for the same reason. Check it out next time you’re at the store if you haven’t heard of it. It’s only $3.99/lb around me, even for the version stuffed with a lobster and crab mix.
I usually cook my fish bare with some seasoning, but we’ve been eating a lot of fish lately, so it was time for a change-up. Panko is much lighter and crispier than ordinary bread crumbs; it makes a big difference.
I also wanted to do something different with the asparagus I had bought. I ordinarily cook the spears whole on a cast iron grill pan (which is fantastic, by the way).