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Fillo Salmon Rolls (fish)

Eileen Goltz | Not Listed

Ingredients

1 (14-3/4 ounce) can pink salmon
1 clove garlic, minced
1 cup chopped onion
1 cup chopped celery with leaves
1 (14-3/4 ounce) jar chunky tomato pizza or marinara sauce
1 teaspoon crumbled rosemary
Freshly ground black pepper
1 (10 ounce) package frozen peas
16 sheets fillo dough
Lemon juice


Instructions

Drain salmon, reserving liquid.  Discard skin and any large bones.

Oil-spray bottom of a large, heavy pot, heat to very hot.  Stirring constantly, sauté garlic over high heat 1 minute.  Add onion and sauté, stirring, 2 minutes.  Add celery; sauté 2 minutes.  Add tomato sauce, rosemary and reserved salmon liquid.  Simmer about 7 minutes or until thick, scraping up brown bits and stirring occasionally.  Remove from heat, stir in peas; mix well.  Add salmon, breaking up large pieces with spoon.  Add ground pepper; set aside.

Preheat oven to 400.  Oil-spray a large baking sheet; set aside.  Lightly spray 1 sheet fillo and fold to make an 8-1/2 X 12 inch rectangle. Spray fillo top.  Repeat with second sheet of fillo and stack.  Spread a rounded 1/2-cup salmon mixture on fillo, about 1-1/2 inches in from short sides.  Sprinkle with lemon juice.  Fold in edge on short sides.  Roll up, starting on long side, jelly-roll style.  Place, seam-side down, on prepared fillo sheets, spacing rolls on tray.  (You will have eight 6 X 2 inch rolls).  Place in center of oven, turn heat down to 375 and bake 18 to 30 minutes or until golden brown.  Serve immediately. 

NOTE:  Rolls may be frozen before baking.  If frozen, thaw before baking.