Paterson, New Jersey – May 8, 2018 – With Mother’s Day only days away, Kontos Foods, Inc., a U.S.- based manufacturer and distributor of traditional artisan breads and Mediterranean specialty foods, has a recipe that will make Mom very happy: Fillo-Wrapped Baked Salmon & Asparagus. Salmon filets are layered with a mix of spinach and fresh herbs, topped with a goat cheese artichoke spread before being wrapped in Fillo dough, and baked until golden brown. The dish assembles quickly, and while it bakes you will have time to whip up the Perfect Asparagus side dish, and any other sides Mom might like. You’ll even have time to set the table with a fancy tablecloth, flowers and her favorite drink.
“I made this salmon recipe, together with my kids, for my own wife on Mother’s Day and she loved it,” said Warren Stoll, marketing director of Kontos Foods. “It’s simple, yet a step up from a regular weekday meal because it uses Kontos Fillo, which is super flakey and fresh. You won’t want to wait another year to make it.”
Fillo-Wrapped Baked Salmon & Asparagus
4 (approx. 6 oz.) Salmon Fillets (bones removed)
4 sheets Kontos Fillo Dough (# 4, 5 or 7)
1 tsp. olive oil
½ cup Goat Cheese
2 cups Baby Spinach
2 teaspoons chopped basil
1 teaspoon minced garlic
¼ cup Marinated Artichoke Hearts, chopped
¼ cup melted Butter
Salt and Ground Black Pepper (to taste)
Preheat oven to 400° F
Heat olive oil and sauté the minced garlic for 1 minute; add baby spinach untill wilted. In the last minute, add the chopped fresh basil. Remove from heat and set aside. In a small bowl, mix marinated artichoke hearts with goat cheese and set aside.
Cut salmon filets into rectangular-shaped pieces, approx. 2 inches wide by 5 inches long, keeping the filet portions separate.
Take 1 sheet of Fillo Dough and place a portion of salmon (6 ounces), on the corner nearest you, of the Fillo Dough. Sprinkle with salt and pepper to taste. Add 1/4th of the spinach and basil mixture on top of the salmon fillet and top with 1 tablespoon of goat cheese spread.
Fold the Fillo Dough (nearest you) over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush top and sides lightly with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
Bake in preheated oven for 20-30 minutes, or until Fillo Dough is golden brown. Arrange on a plate with the asparagus.
1 lb. Fresh Asparagus, ends trimmed
½ tsp. Kosher Salt
Splash of olive oil
1 tsp. gourmet sea salt
Fill a deep skillet with water and ½ tsp. of salt, and bring it to a boil. Add asparagus in a single layer and boil for exactly 7 minute,s or until tender. Remove immediately and run under cold water to help restore its bright green color. Drizzle asparagus with olive, your favorite gourmet sea salt and a balsamic vinegar, a balsamic reduction glaze is great if you have it.
About Kontos Foods
Founded in 1987, Kontos Foods, Inc. is a Paterson, New Jersey-based provider of artisan breads and traditional Mediterranean foods for restaurants, hotels, food service, retail specialty stores and supermarkets worldwide. The family-owned company specializes in hand-stretched flatbreads, including the Kontos Pocket-Less Pita®, Fillo dough, pastries, olives, gyro meats, and Greek yogurts, as well as over 50 varieties of multi-ethnic flatbreads. Kontos Foods has over 275 employees and was founded by Evripides (Evris) Kontos and his son Steve, who together bring over 100 years’ experience in the premium food industry. The company’s bread and Fillo products are made in the USA. Visit http://www.kontos.com or call (973) 278-2800.
(855) 677-5263, ext. 109
Kontos Foods Inc.
(973) 278-2800, ext. 326