photo by Kathy228
- Ready In:
- Season the fish with salt.
- Take two phyllo sheets and fold in half. Lay a piece of salmon on the phyllo, take care to tuck any tail piece under the salmon.
- Top each piece of salmon with at tablespoon of the pesto.
- Draw the phyllo up around the salmon and make a “knot” by twisting the phyllo so it stays in place.
- With scissors cut off any excess phyllo from the knot.
- Place each parcel on a non-stick cookie sheet. Refrigerate (covered with plastic wrap) until ready to cook.
- Heat your oven to 400°F Drizzle or spray the olive oil over each parcel.
- Cook in the middle of the oven for 15 minutes or until each parcel is golden brown.
Questions & Replies
Got a question? Share it with the community!
I am hesitant to review this recipe, but I feel I have to let the world know that this is a GREAT concept! I used the phyllo pastry and thought I had some pre-made pesto sauce, but it was not good anymore. So I improvised, I coated the salmon with cajun seasoning and put about a teaspoon and a half pad of butter on each piece of salmon, wrapped them up in the dough, sprayed the parcels with olive oil flavored cooking spray and cooked as directed. It was delicious, cooked to perfection, a very nice presentation. I can hardly wait to serve it to guests!
Lovely recipe--so simple, yet so elegant and delicious! My phyllo sheets were too small to double and wrap up around the salmon as described, so rather than doubling 2, I used 4 sheets. I will confess, I did use bottled pesto (Trader Joe's), but this really made them a snap to put together. :) Thanks so much for sharing this recipe!