Wrapped Salmon
 

Wrapped Salmon

Savory salmon is seasoned with salt and pepper, coated with Dijon mustard,
then wrapped in phyllo dough and baked. A simple and different way to
serve salmon. Goes well with fresh steamed vegetables and rice.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 45 Minutes
Makes: 4 servings

4 (6 ounce) fillets salmon, with skin and bones removed
8 sheets phyllo dough
1/2 cup melted butter
salt to taste
ground black pepper to taste
4 tablespoons Dijon mustard

Preheat oven to 375 degrees F (190 degrees C). Cut the filets into log
shaped pieces, about 2 inches wide by 5 inches long, keeping the filet
portions separate. Take 2 sheets of phyllo dough, placing one on top of
the other, and brush lightly with melted butter, covering the one side
completely. Place a portion of salmon (6 ounces), on the edge, nearest
you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the
portion of salmon with 1 tablespoon of Dijon mustard. Fold the phyllo
dough, nearest you, over the salmon and make one complete wrap. Take the
sides of the dough and fold them towards the center, and continue rolling
up the dough. Brush all sides with butter, covering completely and place
on a cookie sheet. Repeat steps for remaining portions of salmon.

Bake in preheated oven for 20 minutes or until phyllo dough is golden
brown.


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