Prize salmon - salmon cooking contest

Sunset, August, 1996 by Linda Lau Anusasanan

5. On a 10- by 15-inch baking sheet lined with baking parchment, overlap the different-colored potatoes in a pattern so that when a piece of fish is placed in the center, potatoes extend approximately 3/4 inch beyond fish on all sides. With a sharp knife, cut potatoes (without cutting the paper) by tracing the outline of the piece of fish: gently press cutoff potato portions onto the sides of the fish. Place a layer of overlapping potatoes on top; brush tops with the reserved 1 tablespoon melted butter and lightly sprinkle with salt. Repeat with remaining fish pieces.

6. Bake, uncovered, in a 500 [degrees] oven until fish is barely opaque in thickest part (cut to test) and potatoes start to brown around edges, 10 to 14 minutes.

7. With a spatula, carefully transfer each piece of fillet to a plate. Place 1/4 of the cooked onions in a neat pile on top. Sprinkle with sesame seed and garnish with cilantro leaves.

Per serving: 409 cal., 48% (198 cal.) from fat; 31 g protein; 22 g fat (6 g sat.); 21 g carbo.; 223 mg sodium; 98 mg chol.

AWARD OF EXCELLENCE

Salmon Wrapped in Filo with Cream Cheese and Pesto

Prep and cook time: About 40 minutes

Notes: Anna Jurgeleit serves this easy party entree with basmati rice and a mixed green salad.

Makes: 6 servings

12 sheets (12- by 17-in.) filo dough (about half of a 1-lb. package), thawed, if frozen

About 6 tablespoons melted butter or margarine, or butter-flavored cooking oil spray

1 center-cut salmon fillet (about 1 1/2 lb.; not wider than 5 in.), skinned

6 ounces cream cheese or neufchatel (light cream) cheese, at room temperature

1/4 cup prepared pesto with dried tomatoes, or plain pesto

Salt

Lemon wedges

1. Layer filo sheets on a baking sheet, brushing each filo sheet lightly with melted butter, or coating with butter-flavored cooking oil spray.

2. Lay the salmon fillet down length of dough 1 inch from a long edge.

3. Spread the cream cheese evenly over the salmon, then spread pesto evenly over cheese.

4. Fold the 1 inch of dough over the salmon and trim excess dough at the narrow ends of the fish with scissors, You may need to moisten filo with butter or cooking oil spray to make it stick to fish.

5. Fold the other half of the filo over the salmon and trim ends again to fit fish. Turn the filo-wrapped fish over; brush with butter or coat with cooking oil spray. Slice the filo-wrapped fish crosswise into 6 equal pieces; leave in place on pan.

6. Bake in a 400 [degrees] oven until filo is golden and fish is barely opaque in thickest part (cut to test), about 20 minutes. Transfer the baked filo-wrapped fish to a serving plate. Add salt and lemon to taste.

Per serving: 526 cal., 62% (324 cal.) from fat; 28 g protein; 36 g fat (16 g sat.); 21 g carbo.; 507 mg sodium; 126 mg chol.