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Phyllo Wrapped Salmon Recipe

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This recipe for Phyllo Wrapped Salmon, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monica Jasa
Added: Tuesday, November 4, 2008


1 – 16 oz Package of Sliced Crimini Mushrooms

2 Tbsp. Olive Oil

1 Tbsp. Whole Grain Mustard

½ Tsp Chopped fresh Thyme

½ Tsp Chopped fresh Rosemary

¼ c. Dry white wine

4 – 4 oz Salmon Filets

8 Slices of Gruyere Cheese

Frozen Phyllo Paper (thawed, but chilled)

Salt and Pepper to taste

Preheat oven to 400 degrees.

Heat olive oil over medium heat in skillet. Add mushrooms and sauté for about 3-5 minutes until mushrooms begin to brown slightly. Add the thyme, rosemary and mushrooms and continue to cook for about 2 minutes. Add salt and pepper to taste. Deglaze the skillet with the white wine. Let cook for about 2 more minutes then set aside to cool.

Season salmon filets with salt and pepper on each side. Take one sheet of Phyllo and spray with nonstick cooking spray. Place another sheet on top and spray with cooking spray. Add a third and final sheet and spray. Place 2 slices of the gruyere in the lower center portion of the Phyllo. Spoon some of the cooled mushroom mixture over the cheese. Add the salmon filet. Fold the sides in first then roll the ends over until you have made a packet. Place this on a baking sheet and spray the top with more cooking spray. Repeat this process until all of the salmon filets have been wrapped with the cheese and mushrooms.

Bake the Phyllo wrapped salmon for 15-20 minutes or until the Phyllo is golden brown. Let stand 3-5 minutes before serving.


*If you do not have fresh herbs, substitute 1 tsp of dried Italian Seasoning.

**Phyllo has a tendency to dry out very quickly. Place a damp kitchen towel over the Phyllo while you are preparing the salmon to keep it from drying out.




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