Salmon in Phyllo with Mustard Dill Sauce



Salmon in Phyllo dough with Mustard Dill Sauce 

Roll on mashed potatoes with sides
 

(Recipe is per individual serving, so duplicate the recipe for the amount that you require)

I made a lovely leak and spinach pie the other day and of course had to open a box of Phyllo dough.  The package will have two separate bags of the dough and in some cases one large bag inside the box.  Use what you need and then make sure quickly you replace it in the bag, remove as much air as possible and refrigerate. The dough will dry out quickly if left in the air.

Phyllo is from the Greek word Filo which means “leaf” and refers to a very thin sheet of pastry.  Actually they are paper thin and very delicate. One always needs to butter/oil (please lightly – really just a wipe) each sheet before adding the next to make them bake nicely and turn out flaky.

I am SO excited about this recipe..DO IT!

 

Individual Portion size of Salmon about ¾ inches high

4 sheets of Phyllo dough

1 teaspoon olive oil or melted butter

Juice of 1/4 lemon

¼ teaspoon dry dillweed or ½ teaspoon finely chopped fresh dillweed

Salt and pepper to taste

Preheat oven to 375 degrees.

 

 

Have the salmon cut to individual serving portion.  Drizzle with olive oil (or butter) and lemon juice and season with the dill, salt and pepper.

 

 

 

 

Lay one sheet of Phyllo out on counter. Wipe oil/butter. Place the salmon, which has been seasoned, on the Phyllo in the middle. Pull sides up to make a package.

                      

Notice with the oil/butter how thin the dough will be.

 

Lay the following sheet out and oil/butter.  Now turn the package of salmon over and place in the middle of this sheet. Fold edges up as before.

 



Just a bit too browned!

Repeat with the other two sheets. Place on a greased baking sheet and bake at 375 for 15 or so minutes until Phyllo is slightly browned. 

I left mine in 3 minutes to much!  Sorry!

 

 

 

Mustard Dill Sauce

1 cup Greek Yogurt (low fat version - or use sour cream)

1   tablespoon Dijon-style mustard

1   teaspoon snipped fresh dillweed or 1/4 teaspoon dried dillweed

1/8  teaspoon salt

Mix all together and serve on top of the Salmon. 

TIPS:

·        You can change up the stuffing of the package with mushrooms, onions or vegetables.  Just pair the spice to the dish.

·        I served it on a bed of mashed potatoes but on a bed of greens would be delightful as well.

·        I don’t often tell you DO THIS!  BUT MAKE THIS SALMON!!!!!  ( and sauce)  OH my, I think it is amazing.  I know I gave you one portion recipe.. Do not be afraid double, triple and on and on...

·        It is so easy.  Just roll them up and place in baking pan and go! A lovely low calorie elegant Salmon dish... Please do it! Pre- ready and bake 15-20 minutes NO MORE!  Rolls can be made a bit before... not to long as the oil/butter will destroy the integrity of the Phyllo.  Sauce can be made ahead of time.

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!