Take Five Salmon Wellington in Phyllo Dough - 9/21/2012

10:44 AM, Sep 21, 2012   |    comments
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Salmon Wellington in Phyllo Dough

2 eight ounce salmon filets
1 package phyllo dough
8 oz. frozen chopped spinach
2 oz. country dijon mustard
2oz. jullienne cut sundried tomatoes
4 oz. panko bread crumbs
1 stick of butter melted

* thaw phyllo dough over night in refrigerator then on counter for two hours prior to preparation
• thaw frozen spinach in refrigerator over night
• combine spinach, mustard and sun-dried tomatoes well in mixing bowl
• pre-heat oven to 375 degrees
• gently lay out one sheet of phyllo dough on cutting board
• with a pastry brush brush gently brush phyllo with melted butter
• sprinkle bread crumbs on buttered phyllo dough
• gently lay another sheet of phyllo on top of previous sheet
• place salmon filet, centered and about 4 inches from the bottom of the phyllo sheets
• top with 1/2 of the spinach mix
• fold over bottom 4 inches of phyllo over the salmon and filling
• fold right side of phyllo over the salmon and filling
• fold left side of phyllo over salmon and filling
• gently roll salmon and filling over 2 times, until you can no longer roll
• place in oven and bake for 20-25 minutes, or until golden brown
• enjoy!

For information on the Grand Haven Salmon Festival:



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