Salmon en Croute
Nb persons: 0
Yield:
Preparation time:
Total time:
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| INGREDIENTS | |
| 2 tbsp | olive oil |
| 1 tbsp | minced garlic |
| 10oz | frozen spinach |
| Juice and zest of 1 small | lemon |
| 4oz | light cream cheese, softened at room temperature |
| 4 tbsp | pesto |
| 6 sheets | phyllo dough, defrosted according to package instructions |
| 1 large fillet | wild salmon, (about 1.5lb) skin and all bones removed |
DIRECTIONS
1. Heat a large skillet over medium heat and add 1 tbsp olive oil. Add garlic and cook until it starts to become fragrant, about 30 seconds. Add spinach and cook until heated through. Remove from heat and stir in lemon juice. Set aside to cool. Set oven to 400.
2. Mix together cream cheese, pesto, and lemon zest and set aside.
3. Lina a large cookie sheet with parchment paper. Place a sheet of phyllo on the sheet, long and facing you. Brush with olive oil. Place another sheet of phyllo on top and brush with oil. Continue layering the remaining sheets, saving some oil to coat the final package. Spread the cream cheese mixture in the middle of the phyllo leaving a one-inch border. Place the salmon fillet across the width of the phyllo, about one-third of the way up from the bottom edge. Spread cooled spinach mixture over the salmon.
4. Wrap the salmon in phyllo, folding the bottom edge up and top edge down. Fold edges to seal. Brush with remaining oil. At this point, you can chill the salmon 3-4 hours until you're ready to bake it.
5. Bake 25 minutes until the pastry is crisp and golden.
PER SERVING
339 calories, 29g protein, 14g carbohydrate, 18g fat (4g saturated fat), 57mg cholesterol, 2g fiber, 2g sugar, 292mg sodium.
Calories from fat: 48%
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