Ingredients: (Yields 2)
1/2 lb salmon
salt and pepper
1/2 c raw spinach
handful of dill
2 sprigs of thyme
2 tbsp butter
1/4 c pine nuts
phyllo dough
1 egg (for eggwash)
Sesame seeds (optional)

Firstly, preheat oven to 375 degrees F. When you buy phyllo dough, make sure to defrost it so that it doesn't rip. Slice your portion of salmon in half, and place in the lower left corner of your phyllo. I use about 4 sheets for each triangle.

src="http://www.chefmonsta.com/wp-content/uploads/IMG_2089.JPG" alt="salmon phyllo dough" width="400" height="300" />

Season the salmon with salt and pepper. Top with herbs, spinach, pine nuts, and 1 tbsp of butter for each triangle.

Fold dough in triangles, covering your salmon portion. Keep folding until all corners of the surface are closed.

Place triangles in baking sheets. Whisk one egg and with a brush, coat the triangles. Sprinkle with sesame seeds for added crunch and texture.

Bake for 30 minutes, or until triangles are golden brown. They will puff up!

I made a quick salad of arugula, lemon juice, parmesan and salt and pepper as a side dish.

YUMMMM. The inside is flaky and tender! Enjoy.

This dish is extremely colorful, healthy, and unique. Fish and nuts have had a long relationship, and the natural oils in pine nuts really compliment a fleshy protein. Pine nuts are also rich in protein, potassium, and fiber (hooray for nutrients). The tahini sauce is creamy without the fat of dairy, and the pomegranate seeds and lemon juice deliver on freshness! Enjoy.

Ingredients:
1 lb of any white fish (sea bass, red snapper, tile fish, basa)
3 tbsp olive oil
the juice of a lemon
fresh ground pepper

Tahini Sauce:
1/4 c tahini / tahina paste
3 cloves garlic, chopped
1 tsp salt
juice of two lemons
handful of parsley, chopped
1/4 c toasted pine nuts
pomegranate seeds

Preheat oven to 400 degrees.

Rinse and dry fish, season with salt.

Whisk oil, lemon juice, and pepper and rub mixture over fish.

Bake in a roasting pan for 10-12 minutes at 400 degrees.

Make the tahini sauce by combining all the remaining ingredients: lemon juice, garlic, salt, parsley, pomegranate seeds, toasted pine nuts.

Remove fish from oven, spread tahini sauce over fish. Continue to bake at 400 degrees for another 10 minutes.

Here is a recreation of that dish below, and it works as a great appetizer to any meal.

1 large onion, chopped
2 lbs of white fish (used pollock here)
1 bunch of parsley, chopped
2 eggs
1 1/2 cups of breadcrumbs
paprika, salt, cumin seed, pepper to taste
oil for frying

I love my food processor so much. I ground up the fish, onion, parsley, and breadcrumbs in it! Who cares about the magic bullet when you have this bad boy. The recipe is pretty straightforward, combine all ingredients, shape into meatball sized balls, and drop em in hot oil…..pics below.

Wedding choice of two entrees; Chicken Breast with Root Vegetables

or Herb Crusted Salmon with Wild Rice and Root Vegetables

Both seasonal and delectable. Win-win.

Eggplant Parmigana from Sam’s East Hamptons, deeeeeeelish.

Breakfast at Salvi’s on the Montauk Dock.

Eggs over easy, home fries, and the best toast I have ever eaten (yay butter)

Cod sandwich. Cod was the only local fish that was served at Salvi’s. Gotta go local!!!!