This entree featuring salmon, spinach and diced bell peppers pairs a favorite fish with flaky phyllo.
- 10 sheets Athens Phyllo Dough (9″ x 14″), thawed
- 1/3 cup butter (melted) or vegetable oil
- 4-4 oz. salmon filets, thawed
- 2 tablespoons lemon juice
- 2 teaspoons sesame oil
- 10 oz. fresh spinach leaves
- 1/2 cup red bell peppers, small diced
- 1/4 teaspoon salt
- 1/4 teaspoon ginger, ground
- 1/8 teaspoon garlic powder
- 4 teaspoons sesame seeds
Drizzle each salmon filet with lemon juice. In large skillet heat sesame oil and saute spinach and red peppers until spinach is slightly wilted.
Add salt, ginger and garlic mixing lightly. Cool mixture, fillings should be chilled and not excessively moist.
Prepare 4 medium Phyllo rolls by following the directions for rolls linked to the right. Cut Phyllo in half lengthwise; divide spinach mixture into four equal portions.
Place spinach mixture on Phyllo; place salmon on spinach and roll lengthwise tucking in ends as you go.
Place seam side down. Score each entree. Brush Phyllo roll with melted butter or vegetable oil and sprinkle 1 teaspoon of sesame seeds on each roll.
Bake in preheated 375° F oven for 30 to 40 minutes until Phyllo is golden brown.
Serving size: 1 roll (263g), Amount per serving: Calories 520, Calories from Fat – 310, Total Fat – 34g, Saturated Fat – 13g, Trans Fat – 0g, Cholesterol – 100mg, Sodium – 360 mg, Total Carbohydrate – 23g, Dietary Fiber – 3g, Sugars – 2g, Protein – 29g