Tuesday, October 9, 2007
Salmon & Spinach in Phyllo
The other night it was very late...and I wanted to make a quick dish for dinner. I found this recipe and had the salmon in the fridge, so I thought I would give it a try. It turned out wonderfully and very easy to make. I found the recipe in Cooking for Two or More Cookbook from Pampered Chef.
1 t. basil oil or olive oil
4 c. baby spinach
Salt & pepper
8 sheets thawed frozen phyllo dough
nonstick cooking spray
2 skinless salmon fillets (4-6 oz. each - 1 1/2 inches thick
2 tbls. garlic and herb cream cheese spread ( I made my own)
Preheat oven 425
Heat oil in sautee pan, add spinach, season with S&P. Cook until spinach is wilted. Remove and set on paper towel to remove excess moisture.
Lay one sheet of phyllo on work surface. Spray with cooking spray. Repeat each layer and press together to create a stack.
Season salmon with s&p. Spread 1/2 cream cheese on filet and top with spinach and repeat. Place salmon on phyllo stack 2 inches from the bottom on the short end. Fold in the longer sides towards the salmon then the shorter side and wrap up. Spray a cookie sheet with cooking spray and lay the salmon, seam side down on tray.
With a bread knife, make three diagonal slits across each bundle. Spray bundles and bake. Bake for 11-13 minutes until golden brown.