Salmon and Crab in Phyllo With White Wine Honey Mustard Sauce
"This is a simple and healthy dish. The sauce is optional, but if you like a light vinegar-y sauce, it does add a little something to the dish. Otherwise some sort of cream sauce would probably be nice."
photo by Vino Girl
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
2
ingredients
- 1⁄4 cup fresh parsley leaves, packed
- 1 tablespoon breadcrumbs (plain or Italian flavored)
- 1⁄2 teaspoon dried dill weed
- 1 tablespoon lemon juice
- 1⁄2 teaspoon garlic, minced
- 1⁄4 teaspoon lemon pepper
- 2 tablespoons white wine
- 1 ounce fat-free cream cheese (or reduced fat, or regular)
- 1 tablespoon parmesan cheese, fresh grated
- 3 ounces crabmeat or 3 ounces imitation crabmeat
- 2 (6 ounce) boneless skinless salmon fillets, thawed
- 4 sheets phyllo dough, thawed
- cooking spray or olive oil
-
SAUCE
- 3 tablespoons white wine
- 1⁄4 teaspoon dill weed, dried
- 1⁄2 teaspoon cornstarch
- 2 teaspoons honey mustard
- 1 teaspoon butter
- white pepper, to taste
directions
- Preheat oven to 350F and lightly oil (or use cooking spray) a glass baking dish.
- Place parsley, bread crumbs, 1/2 tsp dill weed, lemon juice, garlic, lemon pepper, and 2 Tbsp white wine in a mini food processor or chopper; process until parsley is finely chopped and the other ingredients are well combined.
- Add in cream cheese and process again until well mixed.
- Add parmesan and crab and pulse a couple of times just to lightly mix everything together and to break up the crab a bit (don't pulverize the crab).
- Lay out one sheet of phyllo and spray with cooking spray or lightly brush with olive oil.
- Layer a second sheet on top and spray again.
- Spoon half of the crab mixture into the middle of the phyllo, and lay one salmon filet on top.
- Wrap and fold the dough over the fish, and place fold side down in the baking dish.
- Spray the top of the packet with cooking spray.
- Repeat with the remaining phyllo, fish, and crab mixture.
- Bake for approximately 30 minutes, until the fish is cooked and the phyllo has begun to brown.
- When there are just a few minutes of baking time left, combine all the sauce ingredients in a small saucepan with a wire whisk.
- Cook over medium-low heat while whisking continuously, and remove from heat as soon as it comes to a boil.
- Spoon sauce over the packets and serve.
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Reviews
-
We made the for Valentine's Day and just loved it! Very rich but a wonderful taste. Great with a glass of white wine. -
My first experience with phyllo and it came out AWESOME. Easy recipe and just delicious. The only change i made was to increase the garlic and I added a little more butter to increase the amount of the sauce (which I also loved!) Company-pretty and DELICIOUS! THANKS! -
This was a really elegant and delicious recipe. It took a little long to organize and make, but I'll definently make this again. Great for entertaining.
-
Thank you for this excellent recipe! I made it as part of our Christmas Eve dinner this year, and everyone loved it. Instead of the parsely leaves, I subbed fresh spinach. I followed the rest of the recipe as is. I found that the sauce really wasn't necessary, but we tried it anyway. I will definitely make this again.
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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