Salmon in Phyllo

Find phyllo dough near the other puff pastries in the freezer section of your local grocery store. Wrap it around salmon for a crispy pastry seafood bundle.

Salmon in Phyllo
SERVINGS
4
YIELD
4 packets
PREP TIME
30 mins
Ingredients
  • 1 1 pound fresh or frozen salmon fillet
  • 1/2 cup butter, melted
  • 2 tablespoons snipped fresh dillweed or 1 teaspoon dried dillweed
  • Dash salt
  • Dash black pepper
  • 16 sheets frozen phyllo dough (14x9-inch rectangles), thawed
  • 1 recipe Mustard Cream Sauce
Mustard Cream Sauce
  • 1/2 cup purchased creme fraiche or dairy sour cream
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon snipped fresh dillweed or 1/4 teaspoon dried dillweed
  • 1/8 teaspoon salt
  • Milk

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Directions
1. 
Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Remove skin from salmon. Cut salmon into four serving-size pieces. Tuck thin edges of pieces under to make pieces of even thickness. Brush some of the melted butter over each salmon portion. Sprinkle with dillweed, salt, and pepper. Set aside.
2. 
Unfold phyllo dough; cover with plastic wrap. Lay one sheet of phyllo dough on a work surface; brush with some of the melted butter. Top with another sheet of phyllo dough. Brush with more melted butter. Add six more sheets of dough (a total of eight sheets), brushing each sheet with butter. Cut crosswise into two 9x7-inch rectangles. Place a salmon fillet, buttered side down, in the middle of a dough rectangle. Fold a long side of the dough over the salmon; repeat with the other long side, pressing lightly. Fold up ends. Brush with butter. Arrange the packets, seam sides down, in a shallow baking pan. Brush tops with butter. Repeat with remaining phyllo, butter, and salmon.
3. 
Bake in a 375 degree F oven for 18 to 20 minutes or until phyllo dough is golden and fish begins to flake when tested with a fork. Serve with Mustard Cream Sauce.
4. 
Makes 4 packets.
Mustard Cream Sauce
1. 
In a small bowl stir together purchased creme fraiche or dairy sour cream, Dijon-style mustard, fresh or dried dillweed, and salt. If necessary, stir in enough milk to make of desired consistency. Makes about 1/2 cup.

nutrition information

Per Serving: cal. (kcal) 645, Fat, total (g) 48, chol. (mg) 158, sat. fat (g) 21, carb. (g) 25, Monosaturated fat (g) 18, Polyunsaturated fat (g) 6, fiber (g) 1, sugar (g) 1, pro. (g) 27, vit. A (IU) 777, vit. C (mg) 4, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 73, Cobalamin (Vit. B12) (g) 3, sodium (mg) 667, Potassium (mg) 486, calcium (mg) 50, iron (mg) 2, Other Carb () 2, Lean Meat () 3, Fat () 8, Percent Daily Values are based on a 2,000 calorie diet
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