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Salmon Wrapped in Phyllo with Cream Cheese and Pesto
Recipe by:
Safeway
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Photo by:
For a truly special occasion, try this delectable salmon baked in a crispy layered pastry crust.
Servings:
6
Ingredients
- 12 sheets Safeway SELECT phyllo dough, thawed if frozen
- 6 tablespoons melted Lucerne Sweet Cream Butter, or butter-flavored cooking oil spray
- 1 (1 1/2-pound) center-cut salmon fillet (not wider than 5 in.), skinned
- 6 ounces Lucerne Cream Cheese, at room temperature
- 1/4 cup prepared pesto with dried tomatoes or Safeway SELECT Classic Pesto
- Salt
- Lemon wedges
Directions
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Layer phyllo sheets on a baking sheet, brushing each phyllo sheet lightly with melted butter, or coating with butter-flavored cooking oil spray.
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Lay the salmon fillet down length of dough 1 inch from a long edge. Spread cream cheese evenly over the salmon, then spread pesto evenly over cheese.
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Fold the 1 inch of dough over salmon and trim excess dough at the narrow ends of the fish with scissors, moistening phyllo with butter so that it sticks to fish.
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Fold the other half of the phyllo over the salmon and trim ends again to fit fish. Turn the phyllo-wrapped fish over; brush with butter or coat with cooking oil spray. Slice the phyllo-wrapped fish into 6 equal pieces; leave in place on pan.
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Bake in a 400 degrees F oven until phyllo is golden and fish is barely opaque in thickest part (cut to test), about 20 minutes. Transfer to a serving plate. Add salt and lemon to taste.
