Salmon Wellingtons with Basil Tapenade
- 1/2 cup extra-virgin olive oil, divided
- 1/2 cup pitted kalamata olives
- 1/4 cup firmly packed fresh basil leaves
- 2 tablespoons drained capers
- 2 anchovy fillets
- 1 large garlic clove
- 2 teaspoons grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 12 sheets frozen phyllo pastry, thawed
- 4 (6-ounce) skinless salmon fillets
- Process 1/4 cup olive oil and next 8 ingredients in a food processor until minced. Set aside.
- Place 1 sheet of phyllo on work surface (keep remaining phyllo covered with a damp towel). Brush phyllo sheet with olive oil. Repeat procedure with 2 more phyllo sheets.
- Place 1 salmon fillet lengthwise, parallel to 1 long side of pastry, 1 1/2 inches from edge of phyllo. Spoon about 1 rounded tablespoon tapenade down length of fillet. Fold long 1 1/2-inch edge of pastry over fillet. Fold short sides of pastry over fish. Roll up fillet, creating a rectangular packet. Place packet on a lightly greased baking sheet. Repeat procedure with remaining phyllo, olive oil, and fish, using additional tapenade (store remaining tapenade, covered, in refrigerator up to 1 week).
- Bake at 400° for 15 minutes or until phyllo is brown.
- Shortcut Savvy: The olive-based tapenade can be made in less than 10 minutes and kept in the fridge for days. You can also substitute a commercial condiment such as sun-dried-tomato pesto, basil pesto, or black-olive pesto. Crisp phyllo dough adds elegant panache to baked fish, but for a quick and lower-fat option, simply wrap the fish in foil or parchment paper, and bake 15 minutes. The foil will keep the fish moist, but if the purchased tapenade or pesto is oily enough, you can bake unwrapped for 10 to 15 minutes or until done.
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