just me

Pesto Salmon in Phyllo

In Fish on June 18, 2010 at 11:50 am

So easy, and quite impressive-looking!

Okay, guys. This one is not only delicious, but easy too. And it’s a great way to disguise the fact that you’re serving cheap frozen salmon. Nobody will know the difference. I swear. This dish looks very impressive on a plate, like you’re at a spa or a country club something, but nothing could be easier.

The hardest part is getting the hang of working with phyllo dough. Just keep your hands and the counter dry, and you won’t have a problem. Take off rings, trim fingernails, and be vewy, vewy gentle. And honestly, if you do get a hole in a sheet, it will be covered by another sheet, so it’s okay.

The combination of the pink salmon, white cream cheese, and green pesto looks beautiful in cross-section. I served mine with roasted asparagus to enhance the colors of the dish, but serve it with whatever you want. A tomato salad might be nice.

Pesto Salmon in Phyllo


2 salmon fillets (fresh or frozen – nobody will know, I swear!)

4 tablespoons cream cheese

4 tablespoons pesto

8 sheets phyllo dough

4 leaves basil

cooking spray


Preheat oven to 350. Use convection if you have it.

Unroll the phyllo dough, and make two piles of four sheets each. Spray in between the layers with cooking spray and smooth them together gently. I SAID GENTLY!

Place a piece of salmon near one end (not AT one end. Near.), and top with half the cream cheese, then half the pesto, then half the basil.

Like this. See? I used frozen fish because I suck at skinning salmon. Suck.

Fold the short end (on the right) up and over the fish, then fold up the sides. Roll the whole shebang down towards the other end until you have a neat little packet. It will be cute, so be prepared. Do it again on the other one.

Place both packets on a cookie sheet and bake for about 20 minutes, or until the dough is golden around the edges. It will be beautiful, trust me.

So happyyyy togeeeetheeerrr.......


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