Sample
Recipes:
Phyllo Crusted
Salmon Fillets with Pesto
Serves 6 - Per serving: 214 calories, 9 g. fat
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6 - 4 oz. salmon fillets, skinned
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Salt & paprika
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12 sheets phyllo pastry
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6 teaspoons of Pure Basil Pesto (see below)
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2 tablespoons olive oil or olive oil spray
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Check salmon for bones. Season the fish with salt and paprika.
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Take 2 phyllo sheets and double them over. Lay a piece of salmon on
the phyllo. Tuck any tail piece under the salmon, and top each piece of
salmon with a teaspoon of pesto. Draw the phyllo up around the salmon and
make a top knot by twisting the phyllo so that it stays in place. Snip
off any excess phyllo from the top knot and place on a non-stick cookie
sheet. Repeat this with the remaining five salmon fillets.
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Refrigerate (covered with plastic wrap) until ready to cook. You may
prepare the salmon to this point at least three hours ahead of the meal.
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Just before dinner time, heat the over to 400 degrees. Drizzle or spray
olive oil over each of the salmon pockets and place in the oven for 15
minutes or until toasty brown. Remove and serve immediately.
Pure Basil Pesto
Makes 1 cup
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2 cups fresh basil leaves
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2 cloves garlic, chopped
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2 tablespoons dried onion bits
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1 teaspoon chicken bouillon granules
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1/4 cup good balsamic vinegar
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1/4 cup water
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1 teaspoon olive oil
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Several grindings of black pepper
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Combine all ingredients in a blender and puree until smooth.
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Store in the refrigerator for up to a week or in the freezer.
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