SALMON IN PHYLLO
Prep: 30 minutes Bake: 18 minutes Serves: 4 1 lb salmon fillet skin removed 1/2 cup butter, melted dash salt dash pepper 16 sheets frozen phyllo dough thawed 1 recipe mustard cream sauce	Cut salmon into serving size pieces. Brush some of the melted butter over each salmon fillet. Sprinkle with dillweed, salt, and pepper. Set aside. Unfold phyllo dough; cover with plastic wrap. Lay 1 sheet on work surface; brush with some of the melted butter. top with another sheet ; brush with more melted butter. Add six more sheets of dough (a total of 8 sheets), brushing each sheet with melted butter. Cut crosswise into two 9x7 inch rectangles. Place a salmon fillet, buttered side down, in the middle of a dough rectangle. Fold a long side of the dough over the salmon; repeat with the other long side, pressing lightly. Fold up ends. Brush with butter. Repeat with remaining phyllo, butter and salmon. Arrange the packets, seam sides down, in a shallow baking pan. Brush tops with butter. Bake in a 375 degree oven for 18-20 minutes or until dough is golden and fish begins to flake when tested with a fork. Serve with mustard cream sauce. MUSTARD CREAM SAUCE: in a small bowl stir together 1/2 cup purchased creme freiche or dairy sour cream, 1 tablespoon dijon mustard, 1 teaspoon snipped dillweed or 1/4 teaspoon dried dillweed, and 1/8 teaspoon salt. If necessary, stir in enough milk to make a desired consistency.
Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960

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