Hearty Salmon Strudel with Dill

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 31%
  • Fat: 7.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.2g
  • Protein: 16.8g
  • Carbohydrate: 19.1g
  • Fiber: 0.6g
  • Cholesterol: 41mg
  • Iron: 1.4mg
  • Sodium: 260mg
  • Calcium: 109mg

Ingredients

  • 1 (1-pound) salmon fillet (about 1 inch thick), skinned
  • Butter-flavored cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 cups (1/2-inch) cubed peeled red potato
  • 3/4 cup evaporated skim milk
  • 1/2 cup thinly sliced leek
  • 2 teaspoons water
  • 1/2 teaspoon cornstarch
  • 1 teaspoon dried dill
  • 3 tablespoons grated Parmesan cheese
  • 8 sheets frozen phyllo dough, thawed

Preparation

  1. Place salmon fillet on a broiler pan coated with cooking spray. Sprinkle salt, garlic powder, and pepper evenly over fillet. Broil 10 minutes or until fish flakes easily when tested with a fork. Cut fillet into small chunks; set aside.
  2. Preheat oven to 350°.
  3. Combine potato, milk, and leek in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Combine water and cornstarch in a small bowl. Stir well; add to pan. Bring to a boil; cook 1 minute, stirring constantly. Gently stir in fish chunks, dill, and cheese. Set aside.
  4. Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
  5. Spoon potato mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of potato mixture on each end.
  6. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.
  7. Bake strudel at 350° for 30 minutes or until golden brown. Serve warm.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hearty Salmon Strudel with Dill Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy