crispy salmon triangles with herby yogurt sauce

My mom used to make a version of these when I was growing up with leftover salmon and they always felt SO fancy. I dressed them up a bit with more herbs in the filling and a bright green, tangy sauce to go with. Personally, I’ve never thought this far ahead, but these would be a great thing to keep in the freezer for an easy weeknight meal.

You can switch up the herbs in the sauce based on your preference. I used parsley, dill, and cilantro. But you could do a combination of parsley, spinach, and basil. Use whatever soft herbs you like. I used a blender to make this. You could also use a food processor or finely chop the herbs and whisk into the yogurt for a more speckled than green sauce.

Tools needed: food processor or blender, sauté pan, sheet tray, and pastry brush

Ingredients:

Salmon triangles:

1 1/4 lb salmon filet

olive oil

1 tsp lemon zest

1 onion, thinly sliced

1 bunch scallions, thinly sliced

1/4 cup cilantro, chopped

1 package phyllo dough

1 tbsp curry powder

salt and pepper to taste

Yogurt sauce:

1 cup greek yogurt

1/2 lemon, juiced

1/2 bunch parsley, stems removed

1/2 bunch dill, stems removed

1/2 bunch cilantro, stems removed

salt and pepper to taste

1 tbsp water, if needed

Step 1:

Preheat the oven to 375°F. Place the salmon, skin side down, on a sheet tray lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 10 minutes. Let cool slightly and flake the salmon meat with a fork, separating the meat from the skin. Set aside and lower oven to 350°F.

Step 2:

Preheat a medium sauté pan over medium heat. Drizzle with olive oil and add the onions. Season with salt and pepper. Sweat the onions, until translucent. Add the curry powder and cook for a few minutes, allowing the seasoning to bloom. Add the lemon zest, cilantro, and green onion. Stir until well combined.

Step 3:

Add the flaked salmon to the onion mixture. Combine well.

Step 4:

Unroll phyllo onto a dry work surface. Place one sheet of phyllo dough onto another dry work surface, like a cutting board or sheet tray. Cove the rest of the phyllo dough with damp paper towels or a damp kitchen towel. Pour some olive oil (start with about 1/2 cup) into a small bowl. Using a pastry brush or folded up piece of paper towel, to drizzle the sheet lightly and evenly with olive oil. Place another sheet on top and press lightly. Repeat until you have a stack of 4 sheets. Cut the phyllo dough into 5”x12” strips.

Step 5:

Place a spoonful of the salmon mixture (about 3 tbsp) onto the bottom of each stack. Fold phyllo by bringing the bottom left corner over to meet the right edge of the phyllo dough. Fold triangle along the strip to full seal in the filling into a triangle. Brush the final section of phyllo dough with a little more olive oil before making your final fold. Trim off any excess phyllo dough that remains. Place on a parchment lined sheet tray. Repeat for the rest of the mixture. You should end up with about 9-10 triangles.

Step 6:

Brush the triangles, very lightly, with a little ore olive oil and bake until golden brown, about 40 minutes, rotting halfway through cooking.

Step 7:

For the yogurt sauce, use a blender or a food processor. If you don’t have either tool, you can finely chop all the herbs and whisk into the yogurt in a mixing bowl. It will be equally delicious! It will look like yogurt flecked with herbs, rather than a green sauce. Add the yogurt, followed by washed herbs, lemon juice, salt, and freshly cracked black pepper. Pulse or blend on low. If needed, thin the yogurt sauce out with 1 tbsp of water. The yogurt will thin out considerably, especially if you are using a blender, so wait until the sauce is mostly combined to decide if you want to add water. Check for seasoning and transfer to a small serving bowl.

Step 8:

Allow the triangles to cool slightly and serve with yogurt sauce. Enjoy!