Best Salmon Wrapped In Phyllo With Spinach And Cheese Recipes

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WRAPPED SALMON



Wrapped Salmon image

This is basically salmon Dijon, but with a twist. Very easy to make and delicious! Goes well with fresh steamed veggies and rice.

Provided by HEIDI S.

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 45m

Yield 4

Number Of Ingredients 6

4 (6 ounce) fillets salmon, with skin and bones removed
8 sheets phyllo dough
½ cup melted butter
salt to taste
ground black pepper to taste
4 tablespoons Dijon mustard

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
  • Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
  • Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
  • Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

Nutrition Facts : Calories 573.7 calories, Carbohydrate 23.1 g, Cholesterol 135.7 mg, Fat 35.1 g, Fiber 0.7 g, Protein 38.8 g, SaturatedFat 17.2 g, Sodium 791.4 mg, Sugar 0.1 g

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY



Puff Pastry Salmon (Salmon Wellington) Recipe by Tasty image

Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 oz fresh spinach
1 teaspoon salt, for spinach
1 teaspoon pepper, for spinach
⅓ cup breadcrumb
4 oz cream cheese
¼ cup shredded parmesan cheese
2 tablespoons fresh dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon fillet
1 teaspoon salt, for salmon
1 teaspoon pepper, for salmon
1 egg, beaten

Steps:

  • Preheat oven to 425°F (220°C).
  • In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
  • Add the spinach, salt, and pepper, cooking until spinach is wilted.
  • Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
  • On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
  • Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
  • Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
  • Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
  • Brush the top again with the egg wash.
  • Bake for 20-25 minutes, until pastry is golden brown.
  • Slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams

PHYLLO-WRAPPED SALMON WITH SPINACH & FETA



Phyllo-Wrapped Salmon with Spinach & Feta image

Serve up delicious Phyllo-Wrapped Salmon with Spinach & Feta from My Food and Family for serious Greek flavors! Phyllo-wrapped salmon is perfect for dinnertime.

Provided by My Food and Family

Categories     Bread

Time 42m

Yield 4 servings

Number Of Ingredients 8

1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup KRAFT Greek Vinaigrette Dressing
12 sheets frozen phyllo dough, thawed
4 skinless salmon fillets (1 lb.)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped English cucumbers
1 Tbsp. chopped fresh dill

Steps:

  • Heat oven to 425ยบF.
  • Combine first 3 ingredients. Spray 1 phyllo sheet with cooking spray; top with 2 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use.
  • Place 1 fish fillet along one short side of phyllo stack; top with 1/4 of the spinach mixture. Fold over long sides of phyllo, then roll up, starting at fish-topped side. Repeat with remaining phyllo sheets, fish and spinach mixture. Place, seam sides down, on parchment-covered Baking Sheet; spray with cooking spray. Cut 3 diagonal slits in top of each wrap.
  • Bake 10 to 12 min. or until crusts are golden brown and fish flakes easily with fork. Meanwhile, mix sour cream, cucumbers and dill until blended
  • Serve fish with sour cream mixture.

Nutrition Facts : Calories 490, Fat 30 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 100 mg, Sodium 1050 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g

SALMON-AND-SPINACH ROLLS



Salmon-and-Spinach Rolls image

Look for salmon fillets that are the same size. We found that 6-inch-long fillets work well, leaving the perfect amount of phyllo to wrap the fish on all sides.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Number Of Ingredients 7

10 ounces frozen chopped spinach, thawed and squeezed dry
2 ounces cream cheese, softened
1 clove garlic, crushed through a press
Salt and pepper
6 sheets frozen phyllo dough, thawed
1/2 stick unsalted butter, melted
4 skinless salmon fillets (6 ounces each)

Steps:

  • Preheat oven to 425 degrees. In a small bowl, combine spinach, cream cheese, and garlic and season with salt and pepper.
  • Lay 1 sheet phyllo on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Cut stack in half crosswise. Repeat with remaining 3 sheets phyllo and more butter to make 4 stacks total.
  • Season salmon with salt and pepper, then place 1 fillet in center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes.

Nutrition Facts : Calories 500 g, Fat 29 g, Fiber 3 g, Protein 40 g, SaturatedFat 13 g

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