Description
This is basically salmon Dijon, but with a twist. Very easy to make and delicious! Goes well with fresh steamed veggies and rice.
Ingredients
- 4 (6 ounce) fillets salmon, with skin and bones removed
- 8 sheets phyllo dough
- ½ cup melted butter
- salt to taste
- ground black pepper to taste
- 4 tablespoons Dijon mustard
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 4