Salmon Paradiso

Salmon Paradiso

Cook time 35 minutes
Allergy Fish
Meal type Main Dish
By author Elaine Pusateri Cowan
MAKE SURE YOU CREATE THE DILL HONEY BUTTER WELL IN ADVANCE, AT LEAST 8 HRS

Ingredients

  • 1 1/4lb Salmon Fillets ( )
  • 6oz Baby Spinach (bag)
  • 8oz Cream Cheese
  • 1 teaspoon Dill
  • 1/2lb Butter
  • 16oz Phyllo Dough
  • 1/4 cup Honey

Note

INSTRUCTIONS FOR DILL HONEY BUTTER
1.     Combine 1 tablespoon of dry dill, 1/2 lb butter, 1/4 cup of honey in a food processor.
2.     Process until blended.
3.     Prepare at least 8 hours or 1 day in advance and refrigerate.

Directions

In a food processor, pulse a bag of baby spinach - set aside
Pulse an 8oz block of cream cheese with one teaspoon of dry dill
Add the spinach back into the cream cheese & dill mixture and pulse just until blended.
*it should be the consistency of oatmeal.
Preheat oven to 350
Begin with a flat piece of salmon-you may fillet further with a knife or mallet.
Lightly oil a cookie sheet and place sheet of parchment.
Place two sheets of phyllo on parchment and brush with butter and repeat once.
Spread filling onto fillet leaving a 1/2 inch boarder - I aways roll the smallest end first.
Place the salmon onto the phyllo and roll-use the parchment to lift the phyllo without breaking it. Wrap once more in this time tucking in outside edges.
Brush with a little more butter and bake for 30-35 minutes at 350.
Slice into pieces an inch and a half thick. Serve with Dill Honey Butter drizzled over top
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