Salmon in Phyllo with Shitake Mushrooms & Toasted Pecan Basil Pesto Recipe
Tried it? Rate this Recipe:
|
 This recipe for Salmon in Phyllo with Shitake Mushrooms & Toasted Pecan Basil Pesto is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 7 - 8 oz. Salmon fillets
2 oz. Shitake Mushrooms
1 oz. Pesto (see below)
1 Pkg. Phyllo dough, room temp.
2 sticks unsalted butter, melted.
FOR THE PESTO
2 oz. Pecans, toasted
1 oz. fresh basil
1 C Colovito Olive Oil (it does make a difference)
2 Cloves garlic, minced
1/4 tsp. salt
3 ~ 4 turns of pepper mill pepper
|
|
Directions: |
Directions:Prepare Pesto
Place all pesto ingredients in a food processor or blender and puree until smooth. Set aside.
Slit each salmon fillet on the Remove any bones. Set aside.
Remove stems from mushrooms and cut caps into thin slices.
Sauté over high heat in olive oil for 2 ~ 3 minutes, set aside to cool.
Cut phyllo dough into 2" x 5" sheets.
Layer each sheet, buttering each until you have made 5 layers.
Place salmon fillet onto phyllo.
Season with salt and pepper to taste.
Place mushrooms on top and spoon pesto over mushrooms.
Wrap phyllo tightly around fish and set aside.
(You may refrigerate at this point. Bring to room temp. before next step)
Bake in a 350 ~ 400 oven until phyllo is golden brown. |
|
Number Of
Servings: |
Number Of
Servings:7 |
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
