Phyllo wrapped salmon with goat cheese fillingPosted: May 21, 2008
I saw this recipe and it looked great, but was afraid that the salmon wouldnt have much flavor. Boy was I wrong. It was great..light, tender, flavorful, and just enough! I did use only 4 sheets of the phyllo dough instead of six and it puffed up just fine! H has been asking for goat cheese spread for a snack, so this was a perfect find. Dinner with goat cheese and enough leftover for snacks!
2 center cut salmon fillets
4 tbsp herbed goat cheese
12 sheets phyllo
1/2 stick melted butter
Kosher salt, fresh cracked pepper
Preheat Oven to 400 Degrees.
Lay first sheet of phyllo down on a piece of parchment (to help contain the mess) and brush w/melted butter. Repeat until you have 6 sheets layered on top of each other.
Season salmon and place at an angle, pretty far into the phyllo so that the edges will close over the fish easily. Top with approx. 2 tbsp herbed goat cheese. Bring corner up and sides of buttered phyllo in, carefully fold fish/cheese over, keeping sides of phyllo in. Trim off any excess phyllo once done folding. Brush top with more melted butter.
Repeat process for next salmon fillet. Let both fillets set up in the refrigerator for approx. 10-15 minutes.
Bake off in the oven at 400 degrees for approximately 35 minutes.