1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (441g) Recipe makes 6 servings The following items or measurements are not included below: 6 tablespoons pesto sauce |
||
| Calories 1032 | ||
| Calories from Fat 236 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.3g | 40% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 13.3g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 87mg | 29% | |
| Sodium 2176mg | 90% | |
| Potassium 741mg | 21% | |
| Total Carbohydrate 140.3g | 46% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 0.5g | ||
| Protein 52.5g | 104% | |
Ingredients
-
6 (6 ounce) salmon fillets, skinned
- 2 teaspoons salt
- 16 ounces phyllo pastry
- 6 tablespoons pesto sauce (see my recipe)
- 2 tablespoons olive oil or olive oil flavored cooking spray
Directions
1
Season the fish with salt.2
Take two phyllo sheets and fold in half. Lay a piece of salmon on the phyllo, take care to tuck any tail piece under the salmon.3
Top each piece of salmon with at tablespoon of the pesto.4
Draw the phyllo up around the salmon and make a “knot” by twisting the phyllo so it stays in place.5
With scissors cut off any excess phyllo from the knot.6
Place each parcel on a non-stick cookie sheet. Refrigerate (covered with plastic wrap) until ready to cook.7
Heat your oven to 400°F Drizzle or spray the olive oil over each parcel.8
Cook in the middle of the oven for 15 minutes or until each parcel is golden brown.
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Kathy228
On Sep 2, 2006
It doesn't get any easier than this. And it makes a nice presentation. My parcels don't look GaylaJ's photo, but I think my salmon pieces were bigger. I used my pesto (#123882) because I always keep frozen cubes of it for just this occasion. Great recipe.
From: GaylaJ
On May 7, 2006
Lovely recipe--so simple, yet so elegant and delicious! My phyllo sheets were too small to double and wrap up around the salmon as described, so rather than doubling 2, I used 4 sheets. I will confess, I did use bottled pesto (Trader Joe's), but this really made them a snap to put together. 
Thanks so much for sharing this recipe!
From: Debloves2cook
On Sep 21, 2006
I am hesitant to review this recipe, but I feel I have to let the world know that this is a GREAT concept! I used the phyllo pastry and thought I had some pre-made pesto sauce, but it was not good anymore. So I improvised, I coated the salmon with cajun seasoning and put about a teaspoon and a half pad of butter on each piece of salmon, wrapped them up in the dough, sprayed the parcels with olive oil flavored cooking spray and cooked as directed. It was delicious, cooked to perfection, a very nice presentation. I can hardly wait to serve it to guests!
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