This is basically salmon Dijon but with a twist Very easy to make and delicious Goes well with fresh steamed veggies and rice
Prep Time
5 mins
Dificult
Medium
Servings
45 mins
Ingredients
Instructions
Preheat oven to 375 degrees F (190 degrees C).
Cut the filets into log shaped pieces
about 2 inches wide by 5 inches long
keeping the filet portions separate. Take 2 sheets of phyllo dough
placing one on top of the other
and brush lightly with melted butter
covering the one side completely.
Place a portion of salmon (6 ounces)
on the edge
nearest you
of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
Fold the phyllo dough
nearest you
over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center
and continue rolling up the dough. Brush all sides with butter
covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.