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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Phyllo Wrapped Salmon with Goat Cheese

Here is yet another dinner success from this past week.  I would actually call this a huge success because it had Ben (the former self-proclaimed seafood hater) singing its praises all evening.  I knew this would be good.  I mean, layers of delicate buttered dough with salmon and goat cheese – what’s not to love?  This is a brilliant creation.  I did find this to be incredibly filling and I barely finished mine, so serve it with some light sides.  If you happen to only have plain goat cheese on hand, just chop up some garlic and herbs and sprinkle them on top of the cheese for the same effect.

This is my entry for the July installment of Tasty Tools hosted by Joelen, featuring the pastry brush.  Using a pastry or basting brush to brush butter onto phyllo is one of my favorite uses for this kitchen tool, though I use mine for many things.  I must admit I prefer a brush with regular bristles when working with phyllo, but this silicone one made for a prettier picture :-) 


Phyllo Wrapped Salmon with Goat Cheese

Ingredients:

2 salmon fillets

1-2 oz. herbed goat cheese

12 sheets phyllo dough

4 tbsp. unsalted butter, melted

salt and pepper

 

Directions:

Preheat the oven to 400°. 

 

On a work surface, lay down one piece of phyllo dough.  Brush lightly with melted butter.  Repeat until 6 sheets of phyllo are layered on top of each other.  Place one salmon fillet at an angle near a corner of the phyllo stack.  Season with salt and pepper.  Spread half of the goat cheese on top of the salmon.  Fold corner and then sides of the phyllo stack over the salmon, and then roll up, burrito-style, keeping all sides of phyllo folded in.  Trim off any excess.  Place seam side down on a baking sheet and brush top with more melted butter.  Repeat the process with the second salmon fillet.  Refrigerate for 10-15 minutes.

 

Bake for 30-35 minutes or until phyllo is golden brown. 

Source: Bella Lately

  • http://joelens.blogspot.com Joelen

    This looks absolutely wonderful – salmon pairs so nicely with goat cheese… and wrapped in phyllo? yum! Thanks so much for particpating in the Tasty Tools! :)

  • Erin

    This looks incredibly delicious! Salmon is my favorite fish, so I know I would love this. I’ll have to put it on my list of dishes to make!

  • http://chelley325.wordpress.com Chelle

    omg Annie, this looks and sounds so incredibly elegant! I’ve never worked with phyllo before, but it’s on my list, and after seeing this I think I’ll be trying it sooner rather than later!

  • http://www.wheresmydamnanswer.com Cathy

    This is my dream come true – You have combined 2 of my favorites.. Goat cheese and Salmon – What time is dinner I will be there!!

    Cheers
    Cathy
    http://www.wheresmydamnanswer.com

  • http://www.potluckcrafters.blogspot.com Rachel

    Do you think these would reheat/refrigerate well? I cook for myself only, so I try to make extras and have leftovers for lunch. I don’t mind eating normally hot things chilled, if reheating would be gross, but if they’ll get too soggy then it’s a no-go.

  • Annie

    Rachel, I have no idea if they would refrigerate/reheat well, but my gut feeling would be no. They delicate phyllo is so warm and crispy just out of the oven, but I doubt it would be as good the next day. That’s not to say it wouldn’t be good at all – but not the same.

  • Rachel

    Thanks! I thought so. Maybe I’ll try them phyllo for dinner, and then just have leftovers in a wrap for lunch. yum!

  • http://good-eats-n-sweet-treats.blogspot.com Jaime

    you’re right. how could you go wrong with this? this looks delicious and would also make a great appetizer if you made them into bite sized pieces

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