Salmon in Phyllo

• Seafood

  • 1 1 pound fresh or frozen salmon, fresh or frozen fillet

• Condiments

  • 1 Recipe mustard cream sauce

• Baking & Spices

  • 1 Dash Black pepper
  • 16 sheets Phyllo dough, frozen
  • 1 Dash Salt

• Dairy

  • 1/2 cup Butter

• Other

  • 2 tablespoons snipped fresh dillweed or 1 teaspoon dried dillweed

Found on bhg.com

Description

Directions

• 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.

Nutrition