Ingredients:
2 salmon fillets (fresh or frozen)
4 tablespoons cream cheese
4 tablespoons pesto
8 sheets phyllo dough
4 leaves basil
cooking spray
Directions:
Preheat oven to 350.
Unroll the phyllo dough, and make two piles of four sheets each. Spray in between the layers with cooking spray and smooth them together gently.
Place a piece of salmon near one end (not at one end...near.) and top with half the cream cheese, then half the pesto, then half the basil.
Fold the short end (on the right) up and over the fish, then fold up the sides. Begin rolling toward the other end until you have a neat little packet. I didn't want a LOT of folds of phyllo, so after 2 complete "fold overs," I sliced the remaining phyllo off and discarded. Do the same process again on the other one fillet. (See pic below...)
Unroll the phyllo dough, and make two piles of four sheets each. Spray in between the layers with cooking spray and smooth them together gently.
Place a piece of salmon near one end (not at one end...near.) and top with half the cream cheese, then half the pesto, then half the basil.
Fold the short end (on the right) up and over the fish, then fold up the sides. Begin rolling toward the other end until you have a neat little packet. I didn't want a LOT of folds of phyllo, so after 2 complete "fold overs," I sliced the remaining phyllo off and discarded. Do the same process again on the other one fillet. (See pic below...)
Place both packets on a cookie sheet and bake for about 20 minutes, or until the dough is golden around the edges. *If your salmon is thicker than the picture (like mine was), you may have to cook for a bit longer. I cooked mine for about 25 minutes.
*www.kitchenella.wordpress.com