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.

Source: Better Homes and Gardens
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Salmon in Phyllo

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • Makes 4 packets.

Nutrition Facts (Salmon in Phyllo)

645 calories; 48 g total fat; 21 g saturated fat; 6 g polyunsaturated fat; 18 g monounsaturated fat; 158 mg cholesterol; 667 mg sodium. 486 mg potassium; 25 g carbohydrates; 1 g fiber; 1 g sugar; 27 g protein; 777 IU vitamin a; 4 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 73 mcg folate; 3 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Mustard Cream Sauce

Ingredients

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Directions

Instructions Checklist
  • In a small bowl stir together purchased crème frâiche 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.

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Reviews (1)

12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
09/28/2014
I was true to the recipe but I did the wrapping a little differently. I used 2 whole sheets with the butter as instructed but wrapped an individual piece in the 2 sheets. It was too bad the salmon I purchased was not great quality, frozen, and still had the blood line otherwise this recipe is Amazing. The sauce helped the taste of the poor quality of meat. 5 Stars *****