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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and sautA?A© until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates, about 4 minutes. Remove skillet from heat. Cool vegetable mixture. Stir in basil and salt.
Preheat oven to 400A?A°F. Melt remaining 6 tablespoons butter in small saucepan. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Brush with some of melted butter. Top with second pastry sheet; brush with melted butter. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from 1 short end. Top salmon fillet with 1/4 cup of vegetable mixture. Fold 5-inch section of pastry over salmon. Fold in sides. Roll up, forming rectangular packet. Transfer to heavy large baking sheet, vegetable side up. Brush packet all over with melted butter. Repeat with remaining pastry sheets, melted butter, salmon fillets and vegetables. (Can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)
Bake salmon until pastry is pale golden and salmon is cooked through, about 35 minutes.
| Ingredients:
1/6 Ounce(s) salt
4 Ounce(s) thinly sliced fresh basil leaves
1 red pepper flakes
1/2 dry white wine
2 matchstick-size strips, wh&g leek
4 2 large, matchstick-size strips red bell pepper
163/625 Pound(s) 1 stick butter
12 fresh or frozen, thawed phyllo dough
6 Pound(s) 5-ounce 6x2x1-inch salmon fillet |
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