Recipe Swap Week 9

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Replies

  • ckclontz
    ckclontz Posts: 68
    Add me to the roster, please! :)
  • inskydiamonds
    inskydiamonds Posts: 2,519 Member
    Add me to the roster, please! :)

    Of course :)
  • emilytgs24
    emilytgs24 Posts: 90 Member
    bump..wish I liked Salmon!!! My family does so I may make this... :)

    I've used other fish and even chicken!! I did chicken with a Greek flavor-was REALLY good! You could try that! :)
  • inskydiamonds
    inskydiamonds Posts: 2,519 Member
    IMG_6619.jpg

    I made the recipe today! It was really yummy.
    I followed all the ingredients, except I used tilapia instead of salmon because I prefer the white fish. It was very delicious and felt fancy, which was nice considering how short the preparation and cooking actually took.

    I served it with a sweet potato salad.
  • sherylhouston
    sherylhouston Posts: 1
    Hello. I would like to join this group. Thanks.
  • Jmaust
    Jmaust Posts: 4
    I would love to join!!
  • inskydiamonds
    inskydiamonds Posts: 2,519 Member
    Adding both of you above me :)
  • inskydiamonds
    inskydiamonds Posts: 2,519 Member
    Week 10: http://www.myfitnesspal.com/topics/show/403262-recipe-swap-week-10
  • 3dinsv
    3dinsv Posts: 7
    Add me please!
  • inskydiamonds
    inskydiamonds Posts: 2,519 Member
    Add me please!

    you got it!
  • MamaDee2
    MamaDee2 Posts: 843 Member
    Wrapped Salmon
    Made this today for lunch using butter pam instead of the butter. It was delish! I will be makimg this again.
  • maeadair
    maeadair Posts: 496 Member
    I have done a similar thing just using crescent rolls vs phyllo....yummy....love salmon!:happy:
  • WilliamsYaYa
    WilliamsYaYa Posts: 24
    Hi All,

    This is a recipe I found on food.com and have modified the flavor combos lots of times with great results! This looks elegant but is supper easy! To make it healthier I exchange the butter for spray on oil (PAM). It's calorie free and has great results.

    Wrapped Salmon

    4 (6 ounce) salmon fillets, skin and bones removed
    8 sheets phyllo dough
    1/2 cup butter, melted
    4 tablespoons Dijon mustard
    1 lemons, juice of
    salt and pepper

    Preheat the oven to 375ºF.
    Mix the mustard and lemon juice together in a small bowl until well combined; set aside.
    Cut the fillets into log shaped pieces, about 2-inches wide and about 5-inches long. Keep each fillet separated.
    Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter. Make sure to cover the entire top piece of phyllo.
    Place a potion of fish (6 oz.) on the edge of the phllo nearest to you.
    Sprinkle the fish with salt and pepper to taste and coat fish with 1 Tbs of the mustard mixture.
    Fold the phyllo dough nearest to you with the salmon over, and make one complete wrap.
    Take the sides of the dough and fold them towards the center, and continue rolling up the dough.
    Brush all sides with melted butter, covering completely and place on a cookie sheet.
    Repeat steps for remaining portions of salmon.
    Bake for 20 min or until phyllo is golden brown.

    Made this -- it's excellent!!
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