Salmon in Phyllo Dough. Remember that when a cook mentions that a recipe is complicated, you can bet it’s easier than it sounds. Salmon in phyllo dough is one of my favorite dishes and is so easy to make, and this despite the final presentation that seems complex.

It is always greeted by guests with awe. Most important to this dishes success is the desire to improvise, which is my mantra outside of any serious baking endeavors. I will leave that to the real chefs!

Start with the following ingredients: salmon fillet, store-bought phyllo dough, five condiments (ginger, garlic, green onions, shallots, and cardamom seeds), melted butter, and thinly cut green onion strands.For each serving, butter (you may use spray butter or melted butter) three sheets of phyllo dough and stack them atop one another. Cut the sheets into two (see below image) and place a cut salmon fillet in the center of each.

Baste the salmon with each of the five condiments, salt and pepper to your taste. Fold the phyllo dough edges towards the center, and carefully tie the top with a green onion strand. Spray each pouch with butter or for a more golden effect, baste gently with melted butter, and cook at 350F until golden brown. Voila, you have a winning dish.

Easy! Yes, but two bits of caution. First, you will need to work fast with your phyllo dough sheets as they dry out quickly. I recommend you cover both the finished pouches and the remaining phyllo dough sheets with a dampened kitchen cloth. Second, baste each sheet in the direction of the shortest length. If not, you will damage the sheets and will be unable to form the little cute pouches. Otherwise, let your imagination rule the taste and flavors, and don’t be scared. Bon Appetit!