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

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Servings: 4
Yield: 4 packets
Prep Time: 30 mins
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  • 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 

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.
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.
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.
Makes 4 packets.
Mustard Cream Sauce
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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