Phyllo-Wrapped Salmon Fillet
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
The duxelle—a combination of mushrooms, shallots and seasonings—can be made days in advance for an easy do-ahead, party-pleasing main course.
Ingredients
Olive oil
2 tsp(s)
Black pepper
½ pinch(es)
Fresh lemon juice
3 tbsp(s)
Shallots
2 medium, or 3 small, minced
Onion
2 medium, chopped
Mushrooms
2 pound(s), sliced
Table salt
1 tsp(s), divided
Uncooked farmed salmon fillet with or without skin
2 pound(s)
Lemon zest
2½ tsp(s)
Phyllo dough
6 sheet(s), thawed if frozen
Instructions
1
Heat oven to 350°F.
2
In a nonstick skillet over medium heat, heat oil. Add shallots and onions. Cook until just brown, 5 minutes. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until almost dry, stirring occasionally, 10 minutes.
3
Meanwhile, place salmon on piece of foil large enough to wrap it. Place on baking sheet. Sprinkle lemon zest and juice, and remaining salt and pepper over salmon; close foil over salmon. Bake until fish just begins to firm and change colour, 5 to 10 minutes. Open packet and cool.
4
Lightly coat one sheet phyllo with cooking spray. Cover with second sheet, spray with cooking spray. Repeat with third sheet. Place salmon on phyllo. Place mushroom mixture on fish. Wrap phyllo over fish, envelope-style. Repeat spraying and layering with 3 more sheets of phyllo. Wrap around fish to cover completely.
5
Bake on baking sheet until phyllo crisps and browns, about 20 minutes. Slice into 8 equal pieces.
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