This is a wonderful recipe. I shared it with a friend at the gym, and she raved after she made it, as well. Just ensure that you get salmon without skin on them
Roasted Salmon and Leeks in Phyllo Packets
As leeks, carrots, and tarragon steam-roast with the fish, the phyllo locks in the flavors and crisps on the outside to form a delicate, crunchy coating. The dish is similar to those cooked en papillote (in parchment), but in this case, the wrapping is edible.
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- Calories: 457
- Calories from fat: 32%
- Fat: 16.5g
- Saturated fat: 3.9g
- Monounsaturated fat: 7.5g
- Polyunsaturated fat: 3.7g
- Protein: 40.6g
- Carbohydrate: 33.4g
- Fiber: 1.8g
- Cholesterol: 87mg
- Iron: 2.4mg
- Sodium: 656mg
- Calcium: 40mg
- 1/2 cup (2-inch) julienne-cut leek
- 1/2 cup (2-inch) julienne-cut carrot
- 2 teaspoons minced fresh tarragon
- 1/2 teaspoon salt, divided
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- 1/8 teaspoon freshly ground black pepper
- 12 (18 x 14-inch) sheets frozen phyllo dough, thawed and divided
- Cooking spray
- 2 teaspoons fresh lemon juice, divided
- 4 lemon wedges
- Preheat oven to 400°.
- Cook leek and carrot in boiling water 1 minute; drain. Combine leek mixture, tarragon, and 1/4 teaspoon salt in a small bowl, tossing gently. Sprinkle salmon evenly with remaining 1/4 teaspoon salt and pepper.
- Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers twice, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Arrange 1/4 cup leek mixture along center of 1 short edge of phyllo, leaving a 4-inch border; top with 1 fillet. Drizzle with 1/2 teaspoon juice. Fold long edges of phyllo over fish.
- Starting at short edge with 4-inch border, roll up jelly-roll fashion. Place wrapped fish, seam side down, on a baking sheet coated with cooking spray. Lightly coat wrapped fish with cooking spray. Repeat procedure with remaining phyllo, cooking spray, leek mixture, salmon, and juice. Bake at 400° for 15 minutes or until lightly browned, and let stand 5 minutes before serving. Serve with lemon wedges.
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